Talaba (or oysters) are good on their own and usually steamed dipped in sinamak - the Ilonggo spiced vinegar. It can also be served baked with cheese and even an oyster cake. Serving it kinilaw-style is somewhat halfway between "steamed and fully cooked" and still as delicious as it any oyster dish can be!
Here's a basic and simple recipe for Kinilaw na Talaba
- 1 kilo talaba (oysters)
- 1 medium size onion (sliced)
- 1 thumb size ginger root (thinly sliced)
- 3/4 cup vinegar, make some adjustments
- 3 pcs chili (sliced)
- Salt and Pepper
How to make Kinilaw na Talaba
- Clean and wash oysters.
- Place it on a basin and pour boiling water into the basin enough to cover the oysters. Allow the shells to partially open before removing from the basin.
- Open the oyster shell and get its meat.
- Place oyster meat in a bowl and add onion, ginger, vinegar, and chili. Mix well
- Season with salt and pepper. Adjust flavor to suit your taste.
- Refrigerate for at least an hour.