“Isi Ayam” typically refers to chicken giblets, which include various organ meats such as the heart, liver, and gizzard. These parts of the chicken are often used in Malaysian cuisine to create flavorful and hearty dishes.

Isi Ayam can be prepared in various ways, including stir-frying, grilling, or incorporating them into soups and curries. They are valued for their unique textures and rich flavors, adding depth to a variety of traditional Malaysian recipes.

One popular dish that may include Isi Ayam is “Sambal Goreng Ati Ampela,” where chicken liver (ati), gizzard (ampela), and other giblets are stir-fried with a spicy sambal sauce, creating a delicious and savory meal. The versatility of Isi Ayam showcases the culinary creativity and resourcefulness in Malaysian cooking.