Isaw Recipe is a popular Filipino street food typically made with chicken or pig parts. To make it healthy and cholesterol free, I used oyster mushrooms but with the same marinade to give it the same delicious taste without all the fat.
Looking for an afternoon snack? Try my Vegetable Lumpiang Shanghai, my Filipino Empanada, or my Skewered Tempeh Marinade.
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What is oyster mushrooms?
Oyster mushrooms are a type of edible fungus known for their delicate flavor and texture. They typically have a fan-like or oyster-shaped cap, which can range in color from white to brown. Oyster mushrooms are commonly used in cooking due to their versatility and ability to absorb flavors from other ingredients. They are often sautéed, grilled, or used in stir-fries, soups, and other dishes as a meat substitute for their savory taste and meaty texture.
I have many Filipino friends tell me it's difficult to have a plant-based diet as a Filipino since the majority of the dishes are meat-based. Thankfully in this day of age, it's actually much easier to become plant-based due to all the ingredients that are offered in the market.
The star ingredient for this recipe is oyster mushrooms which have been around a long time, but I've been seeing it a lot of recipes in the past 3 years.
When looking at the final dish, it honestly scared me because it looked like the real thing!
Cooking Tips
- Marinate your vegan isaw ingredients for at least 30 minutes, or preferably overnight, to allow the flavors to soak.
- If there is too much sticking on the grill, you can brush some olive oil to it before placing the oyster isaw to grill.
Substitution
- If you are avoiding salt, you can use mushroom seasoning. You can find this at your local Asian market or Trader Joes
- If you do not have coconut oil to add to the marinade, you can use any type of neutral oil.
- Coconut Vinegar: If you don't have coconut vinegar, you can substitute it with rice vinegar, apple cider vinegar, or white vinegar. Each will lend a slightly different flavor profile to the marinade.
- Soy Sauce: Tamari or liquid aminos can be used as a substitute for soy sauce. If you're looking for a soy-free option, you can use coconut aminos or a soy sauce alternative made from ingredients like mushrooms or vegetables.
- Coconut Oil: Any neutral-tasting oil like canola oil, vegetable oil, or grapeseed oil can be used as a substitute for coconut oil in the marinade.
- Brown Sugar: You can use white sugar, coconut sugar, maple syrup, or agave nectar as a substitute for brown sugar in the marinade. Adjust the quantity based on your preferred level of sweetness.
- Garlic and Onion: If you're out of fresh garlic or onion, you can use garlic powder or onion powder as a substitute in the marinade. Alternatively, you can use minced shallots for a similar flavor profile.
- Chili Powder: If you don't have chili powder, you can use red pepper flakes, cayenne pepper, paprika, or a combination of these spices to add heat to the marinade.
Variations
- If you don't want to grill the isaw, feel free to fry it. It won't have the authentic smokey flavor, but it will still be delicious
- Do you love sweet and spicy isaw? Feel free to add more sugar and chili to the marinade.
- Add a couple of bay leaves in the sauce mixture to give a more aromatic flavor.
- Use peppercorn (whole pepper corn) instead of peppers
- Enjoy Isaw with banana ketchup instead of using a spiced dip
Storage
- Cooling: Allow the vegan isaw to cool completely at room temperature before storing.
- Packaging: Transfer the vegan isaw to an airtight container or resealable plastic bag and store in the fridge.
- Use Within: Consume the vegan isaw within 3 to 5 days for optimal freshness and flavor.
- Reheating (if needed): If you wish to reheat the vegan isaw, do so gently to avoid drying it out. You can warm it in the microwave or on the stovetop with a little oil until heated through.
Ingredients
These are the ingredients that you will need:
Marinade:
- garlic
- red onion
- vinegar
- soy sauce
- brown sugar
- salt
- pepper
- ketchup or banana catsup
- annatto powder
For the Isaw:
- oyster mushroom
- coconut oil
- bamboo small skewers
Instructions
To Prepare the Mushroom Marinade:
First, slice the oyster mushroom into smaller pieces and add it in a bowl.
Into the same bowl, add all the marinade ingredients: garlic, onion, vinegar, soy sauce, brown sugar, salt, pepper, ketchup, annatto powder and mix.
Allow it to marinate for at least 30 minutes to 1 hour or until the mushrooms absorb most of the soy sauce mixture.
Next thread the marinated oyster mushrooms strips in an intestine like pattern and set aside. You can make at about 4 - 6 sticks with this recipe.
To the remaining marinade mixture, add coconut oil and mix until combined:
To Grill:
Grill the Isaw using hot charcoal, brushing it with the leftover marinade for approximately 5-10 minutes or until it turns dark brown. Place Isaw on a grill and grill Isaw until all sides are dark brownish/reddish**:
Make sure to grill it evenly on both sides and always check if any side is burned:
Best served with hot rice and vinegar sauce (sinamak):
Filipinos love grilled isaw any time of the day, especially for lunch and dinner.
Looking for another popular street food dish? Try my Fried Fish Balls (plant base).
Frequently Asked Questions
These Filipino dishes go well with Vegan Isaw:
Healthy Isaw Recipe
Equipment
- 4-6 bamboo skewers
Ingredients
Marinade:
- 4-5 cloves garlic crushed and minced
- 1 small red onion minced
- 2 tablespoon vinegar
- 1 tablespoon soy sauce
- 2 tablespoon brown sugar
- 1 teaspoon salt
- ½ teaspoon pepper
- 200 grams tomato ketchup
- 1 tablespoon annatto powder
For the Isaw:
- 250 grams oyster mushrooms
- 2 tablespoon coconut oil
Instructions
- Slice the oyster mushroom into strips and add it in a bowl.
- Into the same bowl, add all the marinade ingredients and allow it to marinate for at least 30 minutes to 1 hour or until the mushrooms absorb most of the sauce.
- Thread the marinated oyster mushrooms strips in an intestine like pattern and set aside. You can make at about 4 - 6 sticks.
- To the remaining marinade mixture, add coconut oil and mix until combined.
To Grill:
- Grill the Isaw, brushing it with the leftover marinade for approximately 5-10 minutes or until it turns dark brown. Place Isaw on a grill and grill Isaw until all sides are dark brownish/redish**.
- Best served with hot rice and vinegar sauce (sinamak).
Notes
While this recipe may not be the traditional isaw, my aim was to create a healthier version while preserving its authentic flavor. I am a huge fan of Filipino food and I take pleasure in introducing alternative ways to enjoy these dishes.
While working on this recipe, fond memories flood back of strolling the vibrant streets of the Philippines, where vendors tantalize passersby with an array of street food delights. 😋
I hope you enjoy the recipe!
Liz L says
mmmmm! This was AMAZING! I shared this with a nonvegan and they ABSOLUTELY loved it, thank you!
Lainey says
Oh wow. That sounds great! Thank you for making and sharing this recipe, Liz. I appreciate it!