Fried Isaw

 

    Fried isaw is made from chicken intestines that are carefully cleaned, marinated, and then fried. This dish is a popular street food in the Philippines, because it is known for its distinct flavor and crispy texture.

Ingredients:

1. 1 kg chicken or pork intestines
2. 1 cup vinegar
3. 1 cup water
4. 4 cloves garlic, minced
5. 1 large onion, chopped
6. 1 tablespoon salt
7. 1 tablespoon pepper
8. 1 tablespoon sugar
9. 2 tablespoons soy sauce
10. Skewers
11. Canola Oil for frying

Procedure:

1. Give the intestines a good rinse under running water to clean them out.  
2. Trim off any extra fat and keep washing until the water runs clear.  
3. In a bowl, mix together vinegar, water, garlic, onion, salt, pepper, sugar, and soy sauce.  
4. Toss the cleaned intestines in the marinade and let it chill for at least 30 minutes, or overnight for the best flavor.  
5. Once they’re done marinating, pour the intestines and marinade into a pot.  
6. Boil the intestines for about 20-30 minutes until they’re nice and tender.  
7. Drain them and let them cool off.  
8. Slice the intestines into your preferred lengths and thread them onto bamboo sticks.  
9. Heat some oil in a deep frying pan.  
10. Fry the skewered intestines until they get crispy and golden brown.  
11. Take them out of the oil and place on a wire rack or paper towels to get rid of any excess oil.  
12. Serve them hot with your favorite dipping sauce, like a spicy vinegar with chili and garlic, or a sweet and spicy sauce.

Rating:
⭐⭐⭐⭐⭐- You can also see this popular snack in the streets. It is also soft to chew because of its chicken intestines. It can also be crunchy as well.

Tinola

 

    Tinola is a traditional Filipino chicken soup that comes from the Philippines and has roots going back to the 1800s during the Spanish colonial period. While we don't know exactly where it started, this dish is an important part of Filipino cooking. Tinola is more than just a soup; it's a comforting meal that symbolizes home-cooked Filipino food. Notably, it was mentioned by the national hero Jose Rizal in his novel Noli Me Tangere, showing how significant it is to Filipino culture. 

    The soup features a light, flavorful broth with a strong hint of ginger. It’s usually served hot alongside white rice, providing a soothing and comforting experience that connects Filipino families across generations.

Ingredients:

1. 1½ kg chicken, cut into serving pieces
2. 2 green papaya, wedged
3. 1½ cups malunggay leaves
4. 1 cup hot pepper leaves
5. 5 cloves garlic, crushed and chopped
6. 1 onion, chopped
7. 3 thumbs ginger, julienned
8. 2 chicken cubes
9. 2 tablespoons fish sauce
10. 3 tablespoons cooking oil
11. Water as needed
12. Ground black pepper (optional)

Procedure:

1. Sauté Aromatics
2. Heat cooking oil in a pot
3. Sauté garlic, onion, and ginger until onion softens
4. Brown Chicken
5. Add chicken pieces
6. Cook for 2 minutes until light brown
7. Stir to ensure even browning
8. Season and Simmer
9. Add fish sauce
10. Pour in rice wash or chicken broth
11. Let boil, then reduce heat
12. Simmer for 10 minutes
13. Add Vegetables
14. Add green papaya wedges
15. Simmer 15-20 minutes until papaya is tender
16. Add malunggay or hot pepper leaves at the end
17. Serve hot with rice.

Rating:
⭐⭐⭐⭐⭐- It is best enjoyed when it is hot because the delicious smell makes you want it even more. It is also great for chilly weather.

Chicken Adobo

 

    Filipino Adobo is a cherished national dish from the Philippines, showcasing a rich food heritage that combines local preservation techniques with Spanish influences. Adobo developed from traditional Filipino methods of keeping food fresh using vinegar, especially in the warm climate. Chinese traders brought soy sauce, which has become an essential part of the recipe. 

    The Spanish gave the dish the name "adobo" in the 16th century, though their version is quite different from the Filipino one. Adobo is more than just a meal; it is a cultural masterpiece that highlights the culinary creativity of the Philippines, showing how local cooks can turn simple ingredients into an amazing dining experience.

Ingredients:

1. 2 lbs chicken thighs or drumsticks
2. 2 tablespoons oil
3. 4 garlic cloves, smashed and skins removed
4. 5 whole black peppercorns
5. 2 dried bay leaves
6. 1/3 cup soy sauce
7. 1/3 cup white vinegar

Procedure:

1. Warm up some oil in a medium pot over medium-low heat.  

2. Brown the chicken in batches so you don’t crowd the pot.  

3. Toss in the soy sauce, vinegar, garlic, peppercorns, and bay leaves.  

4. Put a lid on it and let it simmer on low for 35-45 minutes, or until the chicken's nice and tender.  

5. Drain the liquid from the can of boiled eggs and add the eggs into the pot. Let it simmer for another 5 minutes.  

6. Then, you are ready to dig into your fragrant adobo with some rice on the side.

Rating:
⭐⭐⭐⭐⭐- It is super delicious because of the mix of savory and sweet flavors that taste so comforting.  But it is even better if your mom is the one who makes it.