FOOD TRIP | Chef Jang Melgar Grageda's Marigsip na Bolinaw con Lada Recipe

Savor the crispy, spicy goodness of chili-coated bolinaw served with a dish of fresh tomatoes and cucumbers along with an exciting chili vinegar dip.

Marigsip na Bolinaw con Lada Recipe
Photo by Jang Melgar Grageda

FOOD TRIP by Chef Jang Melgar Grageda
Local celebrity chef and Albay native Jang Melgar Grageda is known for cooking up classic delectable concoctions with a distinct Bicolano twist. Her often artfully plated work has been featured on television and print, including ABS-CBN’s Umagang Kay Ganda, Marhay na Aga Kapamilya, TV Patrol World, TV Patrol Bicol, GMA’s Kapuso Mo, Jessica Soho, Philippine Daily Inquirer, and Cebu Daily News.


1/2 kilo bolinaw or fresh anchovies
4 cloves garlic
1 tsp black pepper
1 tsp salt
1/8 cup coco vinegar
1/2 cup cornstarch
1/2 cup all-purpose flour
1/8 cup powdered  chilies
oil for frying
bird’s eye chilies
coco vinegar

Wash and clean the anchovies.
Add salt, pepper, garlic and vinegar. Mix.
Combine the all-purpose flour and cornstarch.
Add this mixture to the anchovies.
Coat individually.
Heat the oil and fry the anchovies individually until golden brown.
Place the fried anchovies in a mixing bowl and coat with chili powder 
In a mixing bowl, place the fried anchovies and coat with chili powder.
Serve the dish with sliced cucumbers and tomatoes and a dip with a mix of the bird’s chilies and vinegar.