Whenever I see Erwan and Nico together I always remember Nico's speech on Erwan and Anne's wedding where he tell's Erwan "Erwan your smart, good looking, your self driven, your succesful, you push me to work out, you cook for me and takes care of me that sometimes I feel like I married the wrong Heusaff" 😂😂😂
I do appreciate Sir Erwan that you feature two ilocano dishes and add some twist. However, the word insarabasab itself means grilling the fresh meat over a high flame. The meat is seasoned with rock salt only and put it directly over the flame. The high heat quickly cooks the meat outside forming a bit of crust and traps the moist inside making it super soft. As you slice the meat, you can see some fat oozing. In some instances, the doneness is medium rare, that is the reason why they put calamansi or vinegar, to cook through those meat that is not well done. They put chopped onions and a splash of soy sauce (optional). This dish maybe formed in the earlier years because of the “pauraga”. A group of men will butcher a pig in the backyard. The best part will be sold to the neighborhood. Those unwanted parts like the belly (too much fat), the pig’s head that includes the snout, face, ear and brain were left behind. Those parts are quite hairy and it entails a lot of work to remove. The easiest way is to toast it over the high flame to burn the hair, cook the meat for a bit and serve as their pulutan. That is insarabasab.
@@eduardochavacano Just sharing the good old memories I had with my late dad. Not being desperate to present something but the dish brings smile as I reminisce my childhood days when we have pauraga. Everyone is so happy. Happy Christmas. 😊
@@eduardochavacano "Giving the dish that backstory kinda sounds like the Filipinos are so desperate to have something cultural and exotic to present to the world" - Backstory of a food is important! The one you are implying are the people who want to STANDARDIZE Filipino foods. (Having ONE recipe for every dish) "Since much of what is celebrated as Filipino Food is Fake" - Almost every recipe in the world comes from old civilizations; Not having an ORIGINAL recipe doesn't mean it's FAKE.(in food) Adobo literally means to marinate. We made it our own by having another take of it. People having different Adobo recipe doesn't mean the others are fake, and only one of it is the original.
You both need to be together more often. You make every viewing such a pleasure. Thanks for making us your fans smile amid all these problems we are facing. God bless you guys!
This is some top-tier version of the Ilocano dishes Dinakdakan and Insarabasab. It is more common in Ilocandia to grill the maskara and the meat right after boiling it. The smokiness will add more flavor to the acidity of the vinegar and/or calamansi. Anyways, kudos! ✨
This is technically a version of there own. They have disclaimer on the video naman that their nor gonna be fire/charcoal grilling so its fine. Insarabasab technically means flame grilled.. so it something smoky. While dinakdakan is mostly boiled and mayo is not commonly added rather the pigs brain alone which sometimes we also call it warek-warek. Ilocano dinakdakan can be just seasoned with salt, pepper, red onions and vinegar and the common meat used are the innards such as intestines and liver and a little of pork meat. Again its their own version and nothing wrong about it.
@@eduardochavacano this is so true… 1 version to another version… which sometimes or should I say really kill the authenticity of a specific dish. But I do also believe that the variations of filipino cuisine is the one that makes it unique. With this, it would be more appropriate that in naming our dish if its not authentic then there should be a suffix in the end like say for example, adobong tagalog, adobong cebuano, adonb kapampangan. Hehehe
I just love how erwan is never bothered like he sticks to what he's actually doing even if nico is like continuously murmuring nonsense words and such 🤣
I love that you featured this dishes. The way that the Dinakdakan was prepared works, while for the Insarabasab, you have to grill them, personally I'll grill them without seasoning and then season them when assembling.
Love that you are showcasing these amazing dishes!🥰🥰🥰 I hope you also show other versions of dinakdakan😉 I grew up eating dinakdakan, and it's very different from what you just showed us so I hope you can also do an Igorot Style Dinakdakan🤗🤗🤗 I'd be happy to share my family recipe🤪
Being an ilocano makes me proud always and seeing you make our dishes guys made me smile though i got dissapointed with the Insarabasab because it should boil until its very tender and then you have to burn or grill it a little just a little to get that smoky taste. Try to do it next time guys its more delicious this way.
Erwan and Nico I would like to say you're doing an excellent job in vlogging. We love that you both in keep on vlogging. Love to watch them all. Congrats!😘
I used to eat dinakdakan when I was studying in Baguio. I know dinakdakan is grilled pork meat and the brain looks very white unlike what is being shown here where it was mixed with egg yolk. And it's heaven.
Insarabasab - Flame grilled Easy and quick to make pulotan. It's a tradition for most of ilocano butchers to drink alcohol while butchering and the easiest fastest way to make pulotan is to fire grill a meat no boil needed, usually in a ilocano traditional fire wood stove (dalikan). Just add salt pepper onion ginger vinegarand and in just 7-10mins you have pulotan
Im an ilocano and we usually grill it, ive never seen dinakdakan cook that way but still looks delicious i might try it myself just for the twist. and if you dont like the brain you can use mayo it'll be sweet. kids will love it
We usually grill meat for those dishes. Ayun ang nakalakihan naming recipe pero years passed nagugulat ako dinakdakan na binebenta sa ibang kainan pinirito nadin... Well as long as it's delicious I guess at hindi parin makalimutan yung original it's fine. Philippine food always evolve napakaraming recipes
Wahaha. Natawa ako sa prinito. But yeah manileños/ central luzon area just prepare a boiled meat instead of grilled meat for dinakdakan esp in carinderias
great way to feature dishes like this. Even tho there are ways that has been altered but still it looks great. What I'm disappointed is that the brand advertisement almost took over the duration of the video. But still good job erwan.
Insarabasab in english means to cook straight in coal or fire. So you get the essence of smokiness of the wood smoke. Its not boiled though. Just simple soy base marinate for at most 15min or not at all. It taste better if just pig and smoke with onion tomato and patis.
People in phil would say 'Buti pa ang dinakdakan may utak' - roughly translated dinakdakan is better than others for having brain. Carry on, guys great vid.
I really love Nico's humor. Both of you made a good balance for the cooking vlog. I hope to see you both again on your future vlogs erwin. Btw I'm a fan of yours since I red your blog before, which is fat kid inside before you started out your youtube channel Never you did inspired me during that time.
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Whenever I see Erwan and Nico together I always remember Nico's speech on Erwan and Anne's wedding where he tell's Erwan "Erwan your smart, good looking, your self driven, your succesful, you push me to work out, you cook for me and takes care of me that sometimes I feel like I married the wrong Heusaff" 😂😂😂
HAHAHAHAHA
HAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHHAHA SHUTA
Hahaha grabe talaga to si nico
Can I ask where can I watch it?
@@Christian-rv8fd ruclips.net/video/iIUneE5-8iQ/видео.html
I do appreciate Sir Erwan that you feature two ilocano dishes and add some twist.
However, the word insarabasab itself means grilling the fresh meat over a high flame. The meat is seasoned with rock salt only and put it directly over the flame. The high heat quickly cooks the meat outside forming a bit of crust and traps the moist inside making it super soft. As you slice the meat, you can see some fat oozing. In some instances, the doneness is medium rare, that is the reason why they put calamansi or vinegar, to cook through those meat that is not well done. They put chopped onions and a splash of soy sauce (optional). This dish maybe formed in the earlier years because of the “pauraga”. A group of men will butcher a pig in the backyard. The best part will be sold to the neighborhood. Those unwanted parts like the belly (too much fat), the pig’s head that includes the snout, face, ear and brain were left behind. Those parts are quite hairy and it entails a lot of work to remove. The easiest way is to toast it over the high flame to burn the hair, cook the meat for a bit and serve as their pulutan. That is insarabasab.
reading your piece of information feels like I am face to face with a Food historian
Facts
@@irmalusares8376 thank you so much.
@@eduardochavacano Just sharing the good old memories I had with my late dad. Not being desperate to present something but the dish brings smile as I reminisce my childhood days when we have pauraga. Everyone is so happy. Happy Christmas. 😊
@@eduardochavacano "Giving the dish that backstory kinda sounds like the Filipinos are so desperate to have something cultural and exotic to present to the world" - Backstory of a food is important!
The one you are implying are the people who want to STANDARDIZE Filipino foods. (Having ONE recipe for every dish)
"Since much of what is celebrated as Filipino Food is Fake" - Almost every recipe in the world comes from old civilizations; Not having an ORIGINAL recipe doesn't mean it's FAKE.(in food)
Adobo literally means to marinate. We made it our own by having another take of it.
People having different Adobo recipe doesn't mean the others are fake, and only one of it is the original.
Erwan = straight to the point and serious
Nico = unpredictable and never boring
Perfect Balance ;)
If we compare them to a double act:
Erwan = Tsukkomi (straight man)
Nico = Boke (funny man)
You both need to be together more often. You make every viewing such a pleasure. Thanks for making us your fans smile amid all these problems we are facing. God bless you guys!
Nico will always be the definition of what we Pinoys call as "sutil"
This is some top-tier version of the Ilocano dishes Dinakdakan and Insarabasab. It is more common in Ilocandia to grill the maskara and the meat right after boiling it. The smokiness will add more flavor to the acidity of the vinegar and/or calamansi. Anyways, kudos! ✨
Sabi nga ni erwan nasa studio sila kaya hindi makakapag grill, kaya fried ginawa nila
There is carinderia here in makati, cook is an Ilocana. They prepare and cook Dinakdakan by grilling the meat. Authentic taste
@@kidsidoltv8839 ano naman pinaglalaban mo? Hahaha
I'm from Pangasinan, and its nice to see erwan cooking dinakdakan haha. Thanks Erwan.
This is technically a version of there own. They have disclaimer on the video naman that their nor gonna be fire/charcoal grilling so its fine. Insarabasab technically means flame grilled.. so it something smoky. While dinakdakan is mostly boiled and mayo is not commonly added rather the pigs brain alone which sometimes we also call it warek-warek. Ilocano dinakdakan can be just seasoned with salt, pepper, red onions and vinegar and the common meat used are the innards such as intestines and liver and a little of pork meat. Again its their own version and nothing wrong about it.
@@eduardochavacano this is so true… 1 version to another version… which sometimes or should I say really kill the authenticity of a specific dish. But I do also believe that the variations of filipino cuisine is the one that makes it unique. With this, it would be more appropriate that in naming our dish if its not authentic then there should be a suffix in the end like say for example, adobong tagalog, adobong cebuano, adonb kapampangan. Hehehe
I just love how erwan is never bothered like he sticks to what he's actually doing even if nico is like continuously murmuring nonsense words and such 🤣
Nico is THAT groupmate haha. Nico needs an Argentinian segment where he cooks with his parents on facetime and they teach him what to do lol
Omg yeees
I love that you featured this dishes. The way that the Dinakdakan was prepared works, while for the Insarabasab, you have to grill them, personally I'll grill them without seasoning and then season them when assembling.
Nico is effortlessly making me laugh everytime 😂
Ilocano's number 1 pulutan.
Proud ilocana here from Cagayan Valley!
☺
Nico's reaction and erwans laugh was hilarious 😂
I am Proud Ilocano! Good Job Guys! Naimas ti Dinakdakan ken Insarabasab. Mangan Tayon!
You guys are like the jimmy fallon and Steve Higgins of the Philippines. The vibes that they both give each other syn in together.
Everytime erwan cooks filipino food why do i feel like it's the sosyal version hahhaha
More vlogs with Nico please. He is very funny especially with his sound effects 😂
Really love watching both of you together. Hilarious af without even trying! ❤
Erwan and Nico has a great chemistry.
More episodes with Nico please, he is hilarious!
Love that you are showcasing these amazing dishes!🥰🥰🥰
I hope you also show other versions of dinakdakan😉
I grew up eating dinakdakan, and it's very different from what you just showed us so I hope you can also do an Igorot Style Dinakdakan🤗🤗🤗
I'd be happy to share my family recipe🤪
Being an ilocano makes me proud always and seeing you make our dishes guys made me smile though i got dissapointed with the Insarabasab because it should boil until its very tender and then you have to burn or grill it a little just a little to get that smoky taste. Try to do it next time guys its more delicious this way.
Erwan's channel deserves more viewers. This is more worth watching than some channels that are just a bunch of non sense. I mean just saying.
I Can watch these gentlemen whole day... I love how Erwan genuinely laugh because Nico's effortless and contagious sense of humor...
Erwan and Nico I would like to say you're doing an excellent job in vlogging. We love that you both in keep on vlogging. Love to watch them all. Congrats!😘
Erwan: .. and we need some pork brain
Nico: so we are definitely be reviving a pork
😂😂😂😂😂😂😂😂😂😂😂😂
I used to eat dinakdakan when I was studying in Baguio. I know dinakdakan is grilled pork meat and the brain looks very white unlike what is being shown here where it was mixed with egg yolk. And it's heaven.
Insarabasab in ilocano means "inihaw" in open fire. Anyways you guys did good. Cheers erwan and nico! Nag imas deyta!
How about insarabasab in cease fire ?😂😂😂😂
they have chemistry..make me smile while watching 😊😊
Effortlessly fun with Nico as always
One of the most entertaining food show I have ever watched. :) More please!
Omg hahaha idea for Christmas magiinom kami ng family ko ehile eating that💗
Its always funner and funnier when nico is around. U should introduce nico to ninong ry, sir erwan. That could be a hilarious collab, right?
UP!!!
My husband is from Ilocos Sur and he loves dinakdakan and it became my favorite too!
Nico always adds life to Erwan's vlog...i love this duo
i like this two guys they love and they appreciate filipino foods..cheers !
Insarabasab - Flame grilled
Easy and quick to make pulotan. It's a tradition for most of ilocano butchers to drink alcohol while butchering and the easiest fastest way to make pulotan is to fire grill a meat no boil needed, usually in a ilocano traditional fire wood stove (dalikan). Just add salt pepper onion ginger vinegarand and in just 7-10mins you have pulotan
"you cannot go wrong with fried Pig" quote of the day haha
Dinakdakan😍😍 Requesting Pinapaitan recipe for your next video🙂
Whenever you two get together it's always a blast and so funny! Awesome job guys! Really enjoying your content!
Dinakdakan from ilocandia, nung umuwi yung kapampangan nilagay sa sizzling plate boom naging sisig! 😆😆😆
I love this kind of brother-in-law energy.
Im an ilocano and we usually grill it, ive never seen dinakdakan cook that way but still looks delicious i might try it myself just for the twist. and if you dont like the brain you can use mayo it'll be sweet. kids will love it
Erwan said that they are in the studio they can't grill so they opted to frying.
This duo is such a fun.
Plus Erwan can actually sing. Ohemmm
We usually grill meat for those dishes. Ayun ang nakalakihan naming recipe pero years passed nagugulat ako dinakdakan na binebenta sa ibang kainan pinirito nadin... Well as long as it's delicious I guess at hindi parin makalimutan yung original it's fine. Philippine food always evolve napakaraming recipes
Wahaha. Natawa ako sa prinito. But yeah manileños/ central luzon area just prepare a boiled meat instead of grilled meat for dinakdakan esp in carinderias
Hahaha..Nico deserve a comedy acting..very natural personality..❤❤❤..
mooooore vlogs with Nico, you two have great chemistry 🤩
The "MR & GENTLEMAN'S" really got me lmao 😂😂😂😂😂
we need caption/subtitles whenever nico is guesting HAHAHAHA jk
for me parehong favorite ko yan at saka super basic gawin 🤗❤️❤️
These two blended together so funny, I enjoyed it.
great way to feature dishes like this. Even tho there are ways that has been altered but still it looks great. What I'm disappointed is that the brand advertisement almost took over the duration of the video. But still good job erwan.
All of my favorite episodes from both yours and Wil's channel are whenever Nico is in the vid. Just sayin. 🤣🤣🤣
I miss ya' guys! That's fancy #pulutan there! 💎✨👌
Thangs for feturing our local dishh... Ilocano here😘😘
Insarabasab in english means to cook straight in coal or fire. So you get the essence of smokiness of the wood smoke. Its not boiled though. Just simple soy base marinate for at most 15min or not at all. It taste better if just pig and smoke with onion tomato and patis.
Love this duo!
The way he talks...effortless funny,Nico.
Merry Christmas to you and your team! Thank you for sharing your delicious recipes to us and to the world.
Watching ths made me miss my hometown. Lalo ung dinakdakan version ng brother at father ko😅 haha yow!!
Erwan should bring Nico along in his next Featr short features in BARMM - I only suggest it coz they make a very entertaining tandem!😎
Mabuhay Erwan ...subsfan frm toronto. awesome food and cooking preparation ..fanlearning ...thumbs up...
Nico always makes erwan’s vlog lively
This is hilarously funny 😂 more video with Nico please
Petition for Nico to start his own vlog. Love u both.
Yummy pulutan💖🎉👌🏼
Erwan,Nico first time I watched your show. I loved it and enjoyed very much. From Niagara with love.Carmelita.
I really love nico's sense of humor😆😂
You just gotta love this duo.
People in phil would say 'Buti pa ang dinakdakan may utak' - roughly translated dinakdakan is better than others for having brain. Carry on, guys great vid.
did I learn something, I don't know, just laugh the whole time!😂luv these guys!😁Cheers!🍸🍷
One of the best duo!
I love his sense of humor😭😭😭 heLPPPPP🤚
Wow that is one of our favorites, can be an ulam or pulutan
Dinakdakan, insarabasab, polpoug , ata ata dish best polutan dish in iloco region. And ofcourse papaitan and sinanglao.
Ang sarap 😍
Ilove dinakdakan and insarabasab more northern recipe please
My favorite youtuber 🙌
They way Nicko saying, "Yeah, but no brain on it" . Should be a meme! And it replay button hahahahaha
Good to see u both again 💖
I just died when nico said " so were gonna try to revive the pork" looooooooooooooooooooooooooool
Ung pang kanto ung pulutan pero shala shala ung alak. The perfect balance! hahahaha
You have the greatest bro in law! You both are lovable and adorable
Stellar color grading!
I like Erwan na medyo may laman ang pisngi bagay sa kanya. He looks super healthy.
Erwan gained weight. ❤️❤️❤️He looks happy. Dad Bod na. 😘😘😘
You are a good pair, both of you are crazy in a funny way.
Sobrang kamukha ni Erwan dito si Dahlia :D
Perfect collab💖
Super cool duo. Naturally funny.🙂
Pangasinense here😊😊
The best dou so farrrr!!!
TRULY THE BEST PAIR
Indeed my favorite duo
Sarap!😋
I miss my uncle from Baguio he cook a dinakdakan it's so delicious
Nico is just a natural comedian. Why did he not stir the whisky, ice, a dollop of lemon juice, and soda water?
So fun to waaaaatch! made us laugh so much ❤
I really love Nico's humor. Both of you made a good balance for the cooking vlog. I hope to see you both again on your future vlogs erwin. Btw I'm a fan of yours since I red your blog before, which is fat kid inside before you started out your youtube channel Never you did inspired me during that time.