Ask any Filipino a list of their favorite homegrown dishes, and indeed, the majority of them would have this menu on their list. Unofficially the national dish of the Philippines is undoubtedly a staple dish in every Filipino household. So allow us to share with you the steps, trivia, and techniques on how you can prepare and be an expert in cooking the best Adobong Isaw ng Manok at home.
Due to its simplicity and the availability of ingredients used in preparing the menu, each region in the Philippines has its variants. And every household has its choice of main ingredients to use for this dish: some use different kinds of meat, while others prefer to use vegetables.
But for this article, we will be focusing on one of the more popular variants of the dish, especially for the adventurous folks, as this borders on the exotic, the chicken intestines. Because for us Filipinos, nothing should go to waste, that's why this part of the chicken made its list to our ever-growing Adobo line up.
What is Best Adobong Isaw ng Manok
Chicken Intestines is one of the many variations of the classic menu. But for this menu, chicken intestines are used for the meat so that one might consider this exotic.
The word adobo came from the Spanish phrase adobar, which means to cook or marinade. It is a general term used to describe recipes that use soy sauce, vinegar, garlic, and black pepper as its marinade and sauce. The simplicity and versatility of these recipes are what made it famous throughout the archipelago.
The dish came about, primarily due to our ingrained ingenuity and the love for exotic recipes. We do not want anything going to waste, that is why anything that can be salvaged and cooked will always find its way to our kitchen.
Few might not like it, but most Filipinos pair this with alcoholic beverages, especially if the dish is a bit spicy. If you feel adventurous and trying to venture into eating exotic offerings, this will be a great headstart for you.
Ways to Cook of the Recipe
We knew that these recipes' versatility and simplicity, our menu can be cooked in multiple ways. You have to make sure that the marinade has been absorbed by the organ meat to ensure that the flavors are locked into it.
What spells street food better than grilled, right? The slightly burnt part of any grilled meats doused in vinegar with bits and pieces of onion and chilies are to die for.
The same greatness can be achieved for our menu. Marinade the intestines in the ingredients as indicated, skewer them in bamboo sticks, and put them in the grill.
The charred and smoky flavor brings out the aroma and taste of the marinade that's been absorbed by the intestines. This is street food at its finest.
This particular dish hits closer to home, as this has been one of my favorite recipes growing up. After marinating the intestines, they are then fried until the intestines turn light brown.
The marinade can then be used as a sauce for the dish. The intestines' caramelized exterior gives off a slightly smoky flavor, making our dish even more savory and enjoyable.
Other Delicious Variants
Few other variations can be made for our menu; you only need to be a bit more adventurous and creative in the kitchen to find which twist will make it that variation your very own. For starters, we have listed down some of the well-known interpretations of our starred recipes.
Adobong Sisig Style
Sisig is a distinguished Kapampangan style that is perfect on a sizzling plate. The pig's jowl is grilled, then served with onions and chilies, making it famous as pulutan.
The same preparation can be done for our menu. You have to make sure that the intestines are well cooked before serving it on a sizzling plate. Lightly toss the intestines in the hot dish with chopped white onions and chilies.
The slightly burnt intestines provide a layer of smoky flavor and crunchy texture to our dish.
If you have a knack for spicy concoctions, then this variation perfectly fits your craving. The kick of the chili of your choice delivers a more profound and bolder flavor to our recipes.
The same procedure is followed when making this variation. The only difference is the addition of chilies, which can be added in the latter part of the process. It won't overpower the overall taste of our menu.
The spiciness of the chilies also helps in masking the gamey taste of the intestines.
How can we make our dish even better, you ask? Then why don't we deep fry them? This variation will surely make you ask for another plate.
After cooking the intestines as indicated, drain the sauce from the intestines on a strainer. Lightly coat them in a mixture of cornstarch, salt, and pepper and then deep fry them in oil until they are crispy and golden brown.
This variation is perfect for pulutan, with a dipping sauce made of vinegar, chopped onions, chilies, and cucumbers.
If you're ever wondering how our menu got its name? The term "isaw" comes from the word "sawsawan," which means dip or dipping sauce. Chicken intestines started as street food, wherein it is grilled on bamboo skewers alongside other street food offerings.
Cooking organ meats can sometimes be troublesome and can be a headache, mainly if you are not cooking this kind of meat. But fear not because we got you covered. We listed down some troubleshooting steps if you encounter trouble making our menu.
- If the gamey smell is overpowering, add a few teaspoons of vinegar—the vinegar tones' acidity down the intestines' scent.
- If the intestines tend to be rubbery, the tendency is that they are not fully cooked yet. Keep it simmering for five minutes more to ensure that they are adequately cooked.
We also listed a few info that you can apply the next time you decide to cook our menu. This is to ensure that you'll be able to pull off these recipes without breaking a sweat next time.
- Before sauteing the intestines, make sure to boil them in vinegar and bay leaves to remove the stench. Simmer the intestines in the said ingredients aids in tenderizing the organ meats.
- When purchasing chicken intestines, it is perfect to choose the ones that have already been par-boiled; this way, you are assured that the intestines have been cleansed already.
- When cleaning the intestines, it is suggested that you cut them in half using scissors and wash them clean under running water.
Best Served With
Our menu is already a treat on its own; however, pairing them with other foods or beverages creates a more satisfying eating experience. So we noted down a few foods that are perfect with our featured recipes.
- Steamed rice - we are Pinoys, and rice is already ingrained with our being. And our menu is the perfect match for a cup of warm rice. The bland rice is the ideal canvass for the sauce of the dish.
- Pork Barbecue - for a more complete street food dining experience, why not pair it with another street food star. The slightly sweet flavor of the pork barbecue balances out the salty and acidity of the intestines.
- Pandesal will complement our dish's salty flavor because of the softness and slightly sweet tastes of this bread.
- Beer - a glass of cold beer is the perfect partner for this all-time favorite pulutan. Just remember to drink moderately and responsibly.
- Taco Fried Rice- What's a better way to start your day than having a full and tasty breakfast. With its savory sauce and chewy organ meat, our menu is the perfect partner for Taco Fried Rice.
With all the great things that have been said about the Adobong Isaw recipes, by now, we are sure that you are a bit more confident in trying these recipes out in your kitchen. All you have to do is follow the steps, guides, and techniques that we have shared with you in this article, and you are great to go.
Do not be afraid to cook something new; all you need is proper guidelines and a bit of creativity. Who knows, you might even be able to create your version of our menu. Happy cooking!
For more delicious recipe, visit Eat Like Pinoy!
- 1 lb Chicken intestine
- 4 cloves Garlic minced
- ¼ cup Soy sauce
- ½ tablespoon Ground black pepper
- ¼ cup Vinegar
- 1 pc Laurel leaf
- 1 cup Cooking oil
- Wash the chicken intestine carefully then let it dry.
- Heat a cooking pan then put-in the intestines, garlic and laurel.
- Then pour soy sauce and vinegar, and season with ground black pepper. Cook for about 5 minutes.
- Remove the intestines from the pan and put in another frying pan. Then set aside the sauce to be used later.
- Heat the pan and fry the intestines until lightly crisp then pour-in the sauce on pan and simmer for another 5 minutes.
- Serve while hot! Enjoy.