From the recipe collection
Adobong Talaba
Fresh oysters cooked briefly in garlic, vinegar, soy, and pepper until plump and coated in a light adobo reduction.
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 4
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Keep the shucked oysters chilled. Check carefully for shell fragments and drain.
- Heat oil in a wide saucepan and soften the garlic and onion.
- Add vinegar, soy sauce or fish sauce, water or stock, bay leaves, peppercorns, and optional sugar. Boil for 2–3 minutes, then simmer until the sauce is reduced but still deep enough to cook the oysters.
- Add the oysters, bring back to a boil, and maintain the boil for at least 3 minutes, stirring gently so all pieces heat evenly. Add a splash of water if the sauce reduces too far.
- Once fully cooked, lift the oysters briefly to a clean bowl if the sauce still needs reduction. Reduce the sauce separately, then return the oysters just to coat.
- Taste the cooked sauce, adjust cautiously, and serve immediately with rice. Refrigerate leftovers promptly.