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adobong talaba

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 minutes
Cook Time 6 minutes
Total Time 16 minutes
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
 

  1. First, I start by heating oil in a pan over medium heat, then add the butter.
  2. I add my chopped onions, minced garlic, and julienned ginger to the pan. I cook them until softened and fragrant.
  3. 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.
  4. 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.
  5. 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.
  6. I taste and season with salt as needed. The dish should have a perfect balance of salty, tangy, and garlicky flavors.
  7. Serve and enjoy your adobong talaba!

Notes

  • 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.
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