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.
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.
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.