450 g Chicken Intestines (Isaw)
500 ml water
3 g annatto powder (achuete powder)
5 to 6 cloves garlic, crushed
2 bay leaves
8 to 10 peppercorns
30 ml soy sauce
60 ml vinegar
60 g brown sugar
30 g ketchup
75ml olive oil for basting
Place your skewered Isaw on a serving plate and pair it with spiced vinegar as a dipping sauce!
| Chef's Tips: To make the spiced vinegar dipping sauce, combine vinegar, chopped red chilies, fish sauce and some minced garlic!