Adobong talaba was one of the delicious recipes I cooked during my recent trip to Bataan. I get the oysters from our nearby seaside. They were so fresh.

What started as a solution for my preference not to eat raw oysters turned into one of the most delicious seafood dishes I've made. These oysters in garlicky adobo sauce are my favorite. You should give this recipe a try.

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My Ingredients
How I Make My Adobong Talaba
My Personal Tips
Related

My Ingredients

1 tablespoon canola oil
2 tablespoons butter (for extra richness)
1 onion, chopped
4 cloves garlic, minced (add a lot of garlic)
2 thumb-size ginger pieces, julienned
2 pounds oysters (meat only), drained well
¼ cup soy sauce
Pepper to taste
¼ cup calamansi juice
Salt to taste

How I Make My Adobong Talaba

First, I start by heating oil in a pan over medium heat, then add the butter.
I add my chopped onions, minced garlic, and julienned ginger to the pan. I cook them until softened and fragrant.
I add my well-drained oysters and saute them for about 1 minute. I'm careful not to overcook them. They'll finish cooking in the sauce.
I add the soy sauce, pepper, and any Thai chili peppers if I want it to be spicy. I cook this for about 1 minute, letting the oysters absorb those flavors.
I pour in the calamansi juice and bring everything to a boil. Then I continue cooking for 2-3 minutes until the sauce is slightly reduced and concentrated.
I taste and season with salt as needed. The dish should have a perfect balance of salty, tangy, and garlicky flavors.
Serve and enjoy your adobong talaba!

My Personal Tips

Make sure oysters are well-drained to prevent the sauce from becoming watery.
Don't overcook the oysters. They should remain plump and tender.
The butter and oil combination creates the perfect cooking medium.
Fresh calamansi juice is essential. Don't substitute with other citrus.
Put a lot of garlic. It's what makes this recipe so addictive.
Serve immediately while hot for the best texture and flavor.
If reheating leftovers, do gently to avoid overcooking the oysters.

Looking for other recipes like this? Try these:

My Adobong Talaba Recipe

My adobong talaba is fresh oysters quickly sautéed in butter with garlic, ginger, soy sauce, and calamansi juice for a garlicky, tangy seafood dish.

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Prep Time 10

Cook Time 6

Total Time 16

Servings: 4

Course: Main Course, Side Dish

Cuisine: Filipino

Ingredients Method Notes

Ingredients

1 tablespoon canola oil
2 tablespoons butter (for extra richness)
1 onion chopped
4 cloves garlic minced (add a lot of garlic)
2 thumb-size ginger pieces julienned
2 pounds oysters meat only, drained well
¼ cup soy sauce
Pepper to taste
¼ cup calamansi juice
Salt to taste

Method

First, I start by heating oil in a pan over medium heat, then add the butter.
I add my chopped onions, minced garlic, and julienned ginger to the pan. I cook them until softened and fragrant.
I add my well-drained oysters and saute them for about 1 minute. I'm careful not to overcook them. They'll finish cooking in the sauce.
I add the soy sauce, pepper, and any Thai chili peppers if I want it to be spicy. I cook this for about 1 minute, letting the oysters absorb those flavors.
I pour in the calamansi juice and bring everything to a boil. Then I continue cooking for 2-3 minutes until the sauce is slightly reduced and concentrated.
I taste and season with salt as needed. The dish should have a perfect balance of salty, tangy, and garlicky flavors.
Serve and enjoy your adobong talaba!