{"id":19138,"date":"2022-11-05T23:15:00","date_gmt":"2022-11-06T06:15:00","guid":{"rendered":"https:\/\/www.kawalingpinoy.com\/?p=19138"},"modified":"2023-01-20T17:44:02","modified_gmt":"2023-01-21T01:44:02","slug":"adobong-talaba","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/adobong-talaba\/","title":{"rendered":"Adobong Talaba"},"content":{"rendered":"\n

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!<\/em><\/p>\n\n\n\n

\"Adobong
Adobong Talaba<\/figcaption><\/figure>\n\n\n\n

Adobong talaba was one of the delicious recipes I cooked in the Philippines during my recent trip. I found oysters at our local wet market, and I couldn't resist taking home a couple of kilos. They were so fresh you could almost smell the sea!<\/p>\n\n\n\n

\"shucked<\/figure>\n\n\n\n

We had a mini gathering at home, and everyone wanted kilawing talaba; <\/em>since I don't eat raw oysters, I decided to prepare them adobo-style instead. Not that anyone complained, the dish turned out amazing!<\/p>\n\n\n\n

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!<\/p>\n\n\n\n

\"sauteing<\/figure>\n\n\n\n

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 <\/a>on how to do it easily and safely.<\/p>\n\n\n

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\n\n\t\t\t\tCook's tip\n\t\t\t<\/h2>\n\n\t\t\n\t\t\n\t\t\t
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Don't have an oyster shucking knife? Use a flathead screwdriver!<\/p>\n\n\t\t\t<\/div>\n\n\t\t\n\t<\/div>\n\n<\/div>\n\n\n

\"oysters<\/figure>\n\n\n\n

How to serve and store<\/h2>\n\n\n\n