January 22, 2011

FRIED ISAW! (Chicken Intestines)

The Philippines, endowed with its natural wonders, has a very rich array of food and delicacies. Through scarcity and abundance, Filipinos managed to enrich their culinary culture. Undergoing Spanish, American, and Japanese colonization and the international trades with the Chinese, these foreign influences vamped up the Philippine cuisine.

Meat was very expensive for people under the mediocrity level. So figuring out a way to use the entrails and other internal organs of livestock, usually thrown away to garbage was a very ingenious way to have meat on every dinner table for poor Filipino families. 

Though it has a different texture and taste than lean meat itself, the Isaw known as intestines in English is prized as one of the best street dishes in the country. Tripe has a wide range of recipe in the Philippines, with the famous Dinuguan. Isaw on the other hand, usually pre-cooked in the boil and grilled for 2-3 minutes, was given a make-over by cooking it Fried Chicken style. It is marinated in garlic, salt and pepper, covered with flour and then straight to the frying pan, with a dipping sauce, a mixture of vinegar, chopped onion and garlic. Because of its new look and crisp texture, the fried isaw immediately tickled the fancy of Pinoys.  

Usually an after-school snack, or a quick bite after attending the Mass or as ‘Pulutan’ while drinking liquor, isaw has paved a long way of enticing and attracting both Filipino and foreign gastronomic interests. All is better in moderation, and definitely in eating isaw. It is high in cholesterol, so better not indulge too much on this. Isaw, is definitely PINOY!
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Mikko

I'm no chef, nor am I a pro about food, but I know good Filipino food when I see one. I'm just an amateur food photographer and your blogger-next-door who loves The Philippines and its rich culture. Yes it's all about food, and may be a few extras along the way.

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