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Kinilaw na Talaba

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
  1. Clean and wash oysters.
  2. 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.
  3. Open the oyster shell and get its meat. 
  4. Place oyster meat in a bowl and add onion, ginger, vinegar, and chili. Mix well
  5. Season with salt and pepper. Adjust flavor to suit your taste.
  6. Refrigerate for at least an hour.

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