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–+ servings
Adobong Talaba (Filipino Oyster Adobo)

Adobong Talaba (Filipino Oyster Adobo)

Adobong Talaba transforms fresh oysters into a luxurious Filipino dish where plump, briny morsels are gently simmered in a reduction of soy sauce, calamansi, and plenty of garlic. This coastal delicacy strikes a perfect balance between the natural sweetness of fresh oysters and the bold, savory depth of adobo sauce, creating an indulgent dish that begs to be spooned over hot rice. Ready in under 30 minutes, it's both a cherished pulutan for beer-filled gatherings and a show-stopping ulam that turns ordinary meals into celebrations.
Cultural Notes
Adobong Talaba is a beloved dish in coastal regions of the Philippines, where fresh oysters are abundant. It's often served during special occasions and gatherings, particularly during the cooler months when oysters are at their best.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Main Course
Cuisine Filipino
Servings 4
Calories 280 kcal
Difficulty Medium

Ingredients
 

  • 2 pounds fresh oysters meat only, thoroughly drained
  • 1 tablespoon canola oil
  • 2 tablespoons butter
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 2 thumb-sized ginger julienned
  • ¼ cup soy sauce
  • ¼ cup calamansi juice
  • Freshly ground black pepper
  • Salt to taste
  • Optional: 2-3 Thai chili peppers sliced

Instructions
 

  • First, clean your fresh oysters (talaba) thoroughly under running water. Pat them completely dry using paper towels (tuyuin ng mabuti gamit ang paper towel). Let them reach room temperature (27°C/80°F) if they were refrigerated. This ensures even cooking (para pantay ang pagkakaluto).
  • Prepare all your ingredients before starting: finely chop the onion (tadtarin ang sibuyas), mince the garlic (dikdikin ang bawang), and julienne the ginger (hiwain ng pahaba ang luya). Having everything ready makes the cooking process smooth and prevents overcooking (para hindi lumambot masyado ang talaba).
  • Set your stove to medium heat (katamtamang init or 180°C/350°F). Place your heavy-bottom pan or kawali over the heat. Pour the canola oil and wait for it to become hot but not smoking. Add the butter and allow it to melt completely, swirling the pan to combine with the oil.
  • Once the butter has melted, add your chopped onions to the pan. Cook them for 2-3 minutes, stirring occasionally, until they become translucent. You don't want them to brown, just to soften and become fragrant.
  • Add the minced garlic and julienned ginger to the pan. Cook for one minute, stirring constantly to prevent burning (haluin palagi para hindi masunog). The garlic should become fragrant but not brown (mabango pero hindi kulay brown ang bawang).
  • Gently add your cleaned oysters to the pan. Sauté them carefully for one minute, moving them around the pan with a gentle hand (igisa ng marahan). Remember that oysters are delicate and don't need much cooking.
  • Pour in your Filipino soy sauce or toyo. Add the black pepper (paminta) and Thai chilies if using. Cook for another minute, gently stirring to coat the oysters with the sauce (haluing mabuti para mabalutan ng sarsa ang talaba).
  • Lower the heat to medium-low (hinaan ang apoy or 160°C/320°F). Pour in the calamansi juice. Let everything simmer gently for 2-3 minutes until the sauce reduces slightly (pakuluan hanggang lumapot ng kaunti ang sarsa). Avoid stirring too much at this point to keep the oysters tender.
  • Taste your sauce and adjust the seasoning with salt (asin) if needed. Remember that soy sauce is already salty, so add salt carefully (mag-ingat sa paglalagay ng asin dahil maalat na ang toyo).
  • Turn off the heat once the sauce has slightly thickened and the oysters are just cooked through. They should be plump and tender, not shrunken or rubbery (dapat malaman at malambot ang talaba, hindi kumukulubot o matigas).
  • Serve your Adobong Talaba immediately while hot (ihain habang mainit pa) over steaming white rice (mainit na kanin). For the best experience, have some patis (fish sauce) on the side and garnish with fresh calamansi halves if available.
  • If you need to store leftovers, let them cool to room temperature first, then place in an airtight container. Keep in the refrigerator for up to three days. When reheating, do so gently over medium-low heat (160°C/320°F) just until warmed through to prevent the oysters from becoming tough (initin ng marahan para hindi matigas ang talaba).

Tips from Lola's Kitchen

  • Choose oysters that smell fresh like the sea
  • Never overcook oysters as they become tough and rubbery
  • Use Filipino soy sauce for authentic taste
  • If possible, use fresh calamansi for the best flavor
  • Pat oysters very dry to achieve better caramelization
  • Don't move the oysters too much while cooking
  • Keep the heat medium to prevent the garlic from burning
 

Nutrition

Calories: 280kcalCarbohydrates: 8gProtein: 32gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 15mgSodium: 855mgPotassium: 44mgFiber: 1gSugar: 0.3gVitamin A: 175IUVitamin C: 1mgCalcium: 10mgIron: 0.4mg
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