Oysters is one of the favorite seafood among Pinoys but because it is high in cholesterol and expensive, not many are enjoying this delicious shellfish. Most of the time oysters are best eaten half cooked or blanched. Some eat it raw but because there are still live organism that may be present inside the oysters, it is best to cooked it first before eating. No one can be sure if the place where the fishermen caught it is clean even if they are cultured.
This adobong talaba is a very simple adobo dish using shellfish like an oyster. Not only it is easy, the time you need to cook it will only last for a few minutes because you can’t overcook an oyster. Because it will become very tough and it will shrink too much if you overcook it.
- ½ kilo oysters, shucked, cleaned and drained
- 2 Tbsp. soy sauce
- 2 Tbsp. vinegar
- 3 cloves, minced garlic
- 1 pc onion, chopped
- ½ tsp. ground black pepper
- 2 pcs bayleaf
- ⅛ cup water
- 1 Tbsp. cooking oil
- In a skillet, heat cooking oil and saute garlic until slightly brown then add onion and saute until soft.
- Then add salt and pepper. Mix for a few seconds than add the oysters. Stir cook for a few seconds until the garlic and onions are mixed with the oysters.
- Add the soy sauce, vinegar, bay leaf and water. Cover and simmer for 1 minute.
- Stir cook for a few seconds and turn off heat. Separate the oysters in a bowl and leave the rest on the ingredients in the pan.
- Simmer again for 2 to 3 minutes until the liquid has evaporated to half. Then put the oysters back in the pan.
- Simmer again for 1 minute and serve hot.