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| http://www.panlasangpinoymeatrecipes.com/wp-content/uploads/adobong_talaba.jpg |
Ingredients
- ½ kilo oysters, shucked, cleaned and drained
- 2 Tbsp. soy sauce
- 2 Tbsp. vinegar
- 3 cloves, minced garlic
- 1 pc onion, chopped
- ½ tsp. ground black pepper
- 2 pcs bayleaf
- ⅛ cup water
- 1 Tbsp. cooking oil
Oysters is one of the
Capiz best and favorite seafood among Pinoys but because it is high in cholesterol and expensive, not many are enjoying this delicious shellfish. Most of the time oysters are best eaten half cooked or blanched. Some eat it raw but because there are still live organism that may be present inside the oysters, it is best to cooked it first before eating. No one can be sure if the place where the fishermen caught it is clean even if they are cultured.
This is one of the
Capiz best adobong talaba and a very simple adobo dish using shellfish like an oyster. Not only it is easy, the time you need to cook it will only last for a few minutes because you can’t overcook an oyster. Because it will become very tough and it will shrink too much if you overcook it.
One of the
Capiz best Filipino Style Recipe: grilled oyster is another easy and simple dish made of fresh oysters, grilled until the shells open then serve with white vinegar and bird’s eye chili. This dish is considered as aphrodisiac and usually served as appetizer or pulutan together with cold beer.
Seafood Info
| Product name |
Location |
Price |
measure |
| Adobong Talaba |
Brgy. Baybay Roxas City, Capiz |
120 |
1 plate |
| Talabang may sawsawan |
Brgy. Baybay Roxas City, Capiz |
160 |
per (kg) |
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