Adobong Talaba is made of plump oysters cooked in soy sauce, calamansi juice, and garlic for a mouth-watering seafood dish. Delicious as an appetizer or main entree!
The oysters were plump, juicy, and perfectly cooked. And oh, my, the adobo sauce. It’s loaded with garlicky flavors begging to be spooned over piping-hot steamed rice!
Please note that the weight of oysters in the recipe is for oysters already removed from the shell. We were able to find shucked oysters at our local fishmonger, but if you need to do it yourself, check out this tutorial on how to do it easily and safely.
Don’t have an oyster shucking knife? Use a flathead screwdriver!
How to serve
- Give this adobong talaba a try! It’s delicious as an appetizer with an ice-cold beer or as a main entree with steamed rice.
- Leftovers will keep well in the refrigerator for up to 3 days. Reheat in the microwave at 1 to 2-minute intervals or on the stovetop on medium heat to 165 F.
- 1 tablespoon canola oil
- 2 tablespoons butter
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 thumb size ginger, peeled and julienned
- 2 pounds oysters, (meat only), drained well
- 1/4 cup soy sauce
- pepper to taste
- 1/4 cup calamansi juice
- salt to taste
In a pan over medium heat, heat oil. Add butter.
Add onions, garlic, and ginger. Cook until softened.
Add oysters and saute for about 1 minute.
Add soy sauce, pepper, and Thai chili peppers. Cook for about 1 minute.
Add calamansi juice and bring to a boil. Continue to cook for about 2 to 3 minutes or until sauce is slightly reduced.
Season with salt 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.”