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Erwan Heussaff

I’m a French-Filipino content creator with a passion for good food, travel, and fitness. You can find me both in front of and behind the camera on my YouTube channel. I want to show everyone the great (sometimes healthy, sometimes fatty) food in my home country, the Philippines, through simple and easy to follow recipes, and hope you learn with me about food and culture around the world in fun travel vlogs.

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  • i like my empanadas with a crispy thin crust, a tender interior dough, filled to the brim, with light airy pockets and bubbles on the skin. Had some extra beef shank, so cooked it down until it fell apart and developed a gelatinous broth. The next day i shredded and added it to a tomato base (kind of like a mechado but not really) and brought it to a point where it almost crosses that line of being too rich, since these little pillows of love are usually kept quite small in size. Link in bio for the video recipe.
  • If youre not following this beautiful man yet, you should! Here is my favorite brother @nicobolzico cooking some Bolzico Beef @chingolodeli and Vanami Shrimp @vanamiph . Just DM them if you want to buy some. You can watch the full video on Nico's account. P.S he is a better dad than i am. P.P.S never share your passwords with friends - Nico #ElBolzico #PrankingMyPassion #HackerBolz #ShowMustGoOn #BolzKidInside
  • If the internet guild of Filipino Recipe Gate Keepers got offended by me putting tomatoes in a Kare Kare or because I seared my meat before braising it (?), they're going to get pissed off to what I did to these Empanadas. Btw, they were delicious.
  • I don't eat Kare Kare often because it can be quite heavy, but when i do, i really enjoy it. I randomly craved for it a couple of days ago, so off i went to the local butcher shop to find some meat. I quickly found some oxtail, but right before checking out i saw some great looking Veal Shanks and thought that both of these cuts would work really well together. Check out my recipe for it in my new youtube video. There are 4 things i do (that may or may not be traditional) when i make Kare Kare: 1. Some recipes call for crushed peanuts, others for peanut butters, but peanut butters vary in sweetness, so i recommend making your own and adding as much sugar as you think will work for your sauce 2. Always use toasted ground rice over rice flour or other thickeners, i really do feel it makes a difference. 3. I've never really understood adding Atsuete just for color (let's be honest, it doesn't really taste like much), so i prefer making a bomb atsuete oil for cooking, infused with a bunch of stuff (chicken fat, lemongrass, pepper, ginger, garlic, etc...), this oil can be used everywhere after. 4. Before using the ground rice, even though the meat is already cooked, i let things gently bubble until it's almost at the consistency i'm looking for.
  • New video recipe coming out tomorrow, any guesses?
  • I don't know about you but since we are still in lockdown over here, my days are spent staring at either my laptop or my phone, for a minimum of 12 hours a day. Unfortunately, it's not really a choice at this point. It really does quickly affect your eyes. All my eyeglasses have Screen Safe on them and that helps prevent eye fatigue. Even if you don't need glasses to see, it's helpful to get non prescription ones, if you spend a lot of time looking at screens. Screen Safe non- prescription glasses are now available on Lazada. Here’s Roosevelt, a timeless square frame built on stainless steel @sunniesspecs
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