Project 30: Summer Street Delights

Living in the desert, where temperatures rise up to 45 degrees celsius, made me miss the rain. Rainy weather is makes me extra lazy, more prone to hiding under the covers…”bed weather” as we would fondly call it. The perfect happy weather if you have somebody, a warm bodied special someone, to cuddle with. But unfortunately, with The Husband far, far away in the land of eternal sunshine and sand, the rains are making me more depressed than happy. But I’d like to make the most out of my month long stay here in Manila, so instead of moping around, I try to think of happy sunshine thoughts like this…

When I still had the luxury of the summer vacation (i.e. when I was still a student), my friends and I would hangout at least once a week in this small BBQ stall inside The Husband’s village. This small BBQ stall sold (and still sells) the most amazing BBQed Isaw (intestines – both pork and chicken) and Tenga (pig ears).

I know it sounds gross, eating innards and unappetizing animal body parts. But Aling Rita, the BBQ diva, knows how to treat these items with the respect it deserves. Unlike other Isaw proprietors, Aling Rita makes sure that the Isaw is 100% free from intestine grit. I’ve had other Isaws, which left me scarred for life; that’s why I never eat Chicken Isaw anymore. I unfortunately ate an unclean chicken Isaw once…mushy, squishy and gritty. It just didn’t taste right.

So how does a good Isaw and Tenga taste like?

Okay, if you are health conscious, Isaw and Tenga are definitely not for you. These babies are fatty as fatty can be! Oh and if you are already experiencing bouts of Gout, better have second thoughts before buying a stick or two or three.

I personally like the well done Isaw and Tenga, slightly burnt. The smokiness of the charcoal is absorbed by the squeaky meat bits on a stick. Also a mix of sweet and savory. The Isaw is quite squeaky all the way in between the teeth,

while the Tenga has a bit of crunch from the cartilage.

These babies are best dunked in a bowl of Aling Rita’s special suka (vinegar) with red onion bits. Oh, and please so down the fatty goodness with Sarsi (a sarsaparilla drink) or Pop Cola in a plastic bag. Plastic bag with a straw. A classic Pinoy way to drink soda on the streets.

I really don’t know what Aling Rita’s secret is. Kaya nga secret eh! (That’s why it’s called a secret!) My mama says she may have pre-cooked the Isaw and Tenga in an adobo marinade (soy sauce and vinegar) before hitting the grill. But that’s just her guess. I’d love to learn it so I can enjoy Isaw and Tenga anywhere in the world. But, for now, I think I would just have to enjoy eating Aling Rita’s specialties while I am here.

You may find Aling Rita’s Isaw and Tenga stall along Sunrise Ave, Brookside Hills Subd, Cainta, Rizal Philippines.

Food stuff 2 & 3 out of 30 27 more to go!

Delirious about delicious,

Didi

1 out of 30: Me Time is Milk Tea Time