Another converted foreigner endorses isaw…
The draw is the strangeness and the mystic, what really makes them love the dish is the unexpected yumminess of what they thought will never land in their taste buds.
Isaw, one of the quintessential Pinoy street food any foreigner will have to taste to have that I have survived the Philippines Badge. And just the same, no vlogs is ever complete about the P.I. with out it being featured. So what really makes the best isaw? Here are a few pointers, Pulutan Club style.
- Get the supple and plump ones, this ensures you get the freshly made and didn’t enjoy any long refrigeration.
- Get the continues long, this means it was handled with care
- If buying from a new vendor, not your “suki”, order 1 just to get a taste
- If you taste any bitter or foul after taste, order from other vendors in the area.
- Determine first if its for Pulutan or Ulam, if its for Pulutan order in batches. A cold isaw is still good but a hot crispy one is always the best.
- Soaking in vinegar doesn’t always a good idea. Soaking will eliminate the crispiness.
- You may opt not to apply the soy ketsup dressing. Some isaw, when prepared properly taste better without it.
- Crispy brown is the best, burnt ones are bad and may end up tasting bitter
- Always aim for the chopped onions, cucumber or chili… it puts the zing in every bite.
- Though its not capital punishment here in the country, avoid double dipping
There you have it, for newbie offal munchers and foreign tourist alike. This somehow gives you a better experience anytime all the time. Cheers!