How to Cook Adobong Talaba (Oysters Adobo)
Adobong Talaba is a Filipino dish that features oysters cooked in a savory sauce made with soy sauce, vinegar, garlic, and onions, creating a delightful blend of flavors.
Servings: 3 servings
Calories: 402kcal
Ingredients
- 1/2 kilo oysters shucked, cleaned and drained
- 2 Tbsp. soy sauce
- 2 Tbsp. vinegar
- 3 cloves minced garlic
- 1 pc onion chopped
- 1/2 tsp. ground black pepper
- 2 pcs bayleaf
- 1/8 cup water
- 1 Tbsp. cooking oil
Instructions
How to Cook Adobong Talaba
- 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.
Notes
Cooking Tips:
- Select oysters with firmly sealed shells, indicating freshness. Discard those with open shells, signaling potential contamination. Oysters must be alive when prepared.
- Under cold running water, scrub each oyster shell meticulously. Utilize a brush to eliminate any residue, paying close attention to the hinge area where debris often accumulates.
- Oysters require minimal cooking time to retain their delicate texture. Add them to the heated sauce during the final moments, simmering briefly for one to two minutes. Overcooking will result in a tough, unpalatable texture, so exercise caution.