Adobong Talaba made of plump oysters cooked in soy sauce, vinegar, and garlic for a mouth-watering seafood dish. Delicious as an appetizer or main entree!
Adobong talaba was one of the delicious recipes I cooked in the Philippines during my recent trip. I found oysters at our local wet-market and I couldn’t resist taking home a couple of kilos. They were so fresh you could almost smell the sea!
We had a mini gathering at home and everyone wanted kilawing talaba, but since I don’t eat raw oysters,
we I decided to prepare them adobo-style instead. Not that anyone complained, the dish turned out amazing!
The oysters were plump, juicy and perfectly cooked. And oh, my, the adobo sauce! Laden with garlicky flavors, it was begging to be spooned over piping-hot steamed rice.
How to Make Adobong Talaba:
- Please note that the weight of oysters in the recipe is for oysters already removed from the shell. The fishmonger at our local wet market was kind enough to shuck them for us, but if you need to do it yourself, check this tutorial on how to do it easily and safely. (Don’t have an oyster shucking knife? Use a flathead screwdriver!)
- I may not like raw oysters, but I don’t want them overcooked either. Like other seafood such as shrimp and squid, they turn tough when left too long to cook. To keep the oysters plump and juicy, we are doing a two-step cooking process. They’re first briefly sauteed in aromatics to rid of the briny taste and then finished off in the adobo sauce to absorb the flavor.
- If you prefer a drier sauce, cook off the soy sauce and vinegar mixture until reduced to desired consistency as the oysters need only a few minutes in the sauce.
- As you want to saute the oysters and bring the vinegar to a boil quickly, make sure the pan is hot, and set heat to medium-high.
Give this adobo oysters a try! You’ll love it as an appetizer with ice-cold beer or as main entree with steamed rice.
Craving for more seafood? This adobong pusit sa gata is creamy, spicy, and sure to be a family favorite!
- 1 tablespoon canola oil
- 1 onion, peeled and sliced thinly
- 1 head garlic, peeled and minced
- 2 pounds oysters, (meat only), drained well
- 1/4 cup vinegar
- 2 tablespoons soy sauce
- salt and pepper to taste
- In a wide pan over medium-high heat, heat oil. Add onions and garlic and cook until softened.
- Add oysters and saute for about 1 minute.
- Add vinegar and allow to boil, uncovered and without stirring, for about 1 to 2 minutes.
- Remove from heat and drain oysters, reserving liquid.
- Return the liquid to the pan and bring to a boil, uncovered and without stirring. for about 2 to 3 minutes.
- Add soy sauce and continue to cook until reduced.
- Add oysters and aromatics. Bring to a boil for about 1 to 2 minutes or until heated through.
- Season with salt and pepper to taste. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”