Here is a photo taken by my friend, Aida — an image that illustrates urban life in the side streets around the Philippines: the heat (newspapers read 38C/100F but feels like 41C/105F the other day), the pedestrian chaos, the sounds of clogged traffic and the smell of local street food.
Barbequed street food |This was taken in Davao City’s Bankerohan Public Market
In the city, coal-pit barbeque stands are found in the open, often in a makeshift stall along sidewalks near marketplaces and even in common side streets around residential areas.
What exactly are they cooking? Well, this could be an interesting topic altogether. Have any of you watched the TV show about bizarre foods by Andrew Zimmern? This is pretty much similar to the stalls he visited in off-beat areas of the city. Yes, local barbeque stalls have your usual pork and chicken skewers, and I think the fish on the right is roasted galunggong (?), a kind of local mackerel that is said to be inexpensive. I find this weird because the last time I checked, galunggong was not cheap at all!
However, one must not mistake those skewers on the left as ordinary fare 
It is not for the faint of heart, even amongst locals.
Back home, this is known as isaw. Personally, I’ve tried this once but only for one measly bite just to appease people who were relentlessly cajoling me to try it 
Also, I tried it just to say for the record that I have indeed tasted it!
Verdict? I think there are lots of ingredients out there and isaw shall nowhere be part of my menu at any point in time.
Should you be a passerby of one of these stalls, the smell of the marinade is deceivingly very appetizing. It is something people serve to be adventurous, a torturous treat for foreigners (my expat colleagues consider this their point-of-no-return dish!) and typically falls under the category of beer food, along with other heart-stopping things to challenge your arteries.
And what exactly is isaw?
Well, it’s marinaded chicken (or pork) intestines.
Yup.
Exactly.
“Hi Cherie! Most of the isaw sold on sidewalks are chicken intestines. For me, the secret is in the barbecue sauce they use for grilling which really draws people in. Pork intestines are best when deep fried as ‘chicharon bituka’
“ — Aida
Thanks for sharing food with us, Aida!!!
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I suddenly remembered regretting not buying isaw before I went home from Il Mercanti Food Bazaar in Metrowalk, Pasig :/
I’m a fan of isaw and dugo. :3
Wow! One courageous culinary adventurer
My grandma frowns upon it, a bit
She said I can eat as long as (1) not often and (2) I’m sure it’s clean.
I eat balot too, but that’s how far as I could go for now. I haven’t tried eating frogs etc.
)
And I agree with your grandmother
Tried many things, including stewed snake, frog and snails — but I think I’d rather just have chicken!
Oh, now that’s one adventurous foodie
I can’t imagine how that tastes like so I’ll stick with isaw, dugo and balot
By the way, great photo Aida!
My mouth is watering right now. Especially for fish balls/squid balls. Hmmmmm….
Try to recreate it at home?
I almost got close to the street-flavor of the sauce at one point. Almost, but not quite…
HI Cherie! Most of the isaw sold on sidewalks are chicken intestines. For me, the secret is in the barbecue sauce they use for grilling which really draws people in. Pork intestines are best when deep fried as ‘chicharon bituka’
The sauce is key, exactly! Every time I walk by the stalls, I have to remind myself what is being grilled :p Is chicharon bituka the same as bulaklak? Thanks for the photo and deets, Ayida — I’ll update the post above and incorporate these
i’m with you ~ i’d do a bite or two just to say i did it… but that looks like a lot of intestine per skewer…
Yes, at least I can say I know I don’t like it because I’ve tried it
I think those things can be quite long so what makes it to the stick is probably just a portion? :/