Dinakdakan and Insarabasab Filipino Pulutan (Drinking Food) with Nico Bolzico and Erwan Heussaff

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" 😂😂😂

Erwan = straight to the point and serious Nico = unpredictable and never boring Perfect Balance ;)

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.

Nico will always be the definition of what we Pinoys call as "sutil"

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 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

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 effortlessly making me laugh everytime 😂

I'm from Pangasinan, and its nice to see erwan cooking dinakdakan haha. Thanks Erwan.

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.

Really love watching both of you together. Hilarious af without even trying! ❤

More vlogs with Nico please. He is very funny especially with his sound effects 😂

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.

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🤪

Nico's reaction and erwans laugh was hilarious 😂

I am Proud Ilocano! Good Job Guys! Naimas ti Dinakdakan ken Insarabasab. Mangan Tayon!

More episodes with Nico please, he is hilarious!

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.

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! ✨

Ilocano's number 1 pulutan. Proud ilocana here from Cagayan Valley! ☺