It has always been a Filipino tradition to gather every year especially during special occasions. All sort of recreational activities happen and they often end up the celebration with “Inuman”. One of the typical “pulutan” or dish that Filipinos used to complement with their beverages or any other drink is the “adobo”.
Adobo is known to be a certified Filipino cuisine; within fact most of the tourists and even “balikbayans” prefer adobo as their favorite dish. Adobo usually uses pork and poultry as the primary ingredient. For those avoiding having a hole in their pockets, chicken or pork Intestine or “isaw” is used as substitute. It will absolutely strike your senses! It is such a tasteful and spicy dish, perfect match with any liquor.
Here are the procedures on cooking this exceptional cuisine:
2 lbs pig or cow’s small intestine
1/2 cup soy sauce
1/4 cup vinegar
6 cloves garlic, crushed
1/2 cup cooking rice wine
1 teaspoon whole peppercorn
6 pieces dried Thai chili
4 1/2 cups water
3 teaspoons salt
4 pieces dried bay leaves
1 teaspoon sugar
3 tablespoons cooking oil
1. Pour 4 cups water in a cooking pot, apply heat, and let boil.
2. Add 2 teaspoons salt, 2 pieces dried bay leaves, and cooking wine.
3. Put-in the small intestine and simmer until tender.
4. Remove the tender intestines, turn-off heat, and cut the intestines into 2 inches length. Set aside.
5. Heat a wok or frying pan then pour-in cooking oil.
6. Sauté garlic and dried chili.
7. Put in the intestine and cook for a minute.
8. Add whole pepper corn, bay leaves, soy sauce, vinegar, and 1/2 cup water then let boil.
9. Stir the mixture then add salt and sugar. Cover and simmer for 15 minutes or until the liquid evaporates.
10. Transfer to a serving plate and serve.
Have “Adobong Isaw” as your favored pulutan now!
About the Author
Christine Gresola- LNU ABCom Intern