Kilawing talaba (oysters)

January 4, 2004

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Filed under Fish & seafood; My recipes; Asian, Filipino, shellfish

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Reputedly an aphrodisiac, although I prefer to call it a gastrodisiac, talaba or oysters have been one of my all-time favorite seafoods. The best way to eat them, of course, is to pour boiling water over fresh oysters in their unopened shells, pry the shells open with a pointed knife then dunk the oyster meat in a mixture of vinegar, salt, garlic, onions and chili pepper.

In first-class restaurants, six pieces of oysters in their half shells can cost as much as PhP 180.00 (about US$3.00).In the wet market, a kilo of oysters in their shells sell for about PhP 60.00. Depending on their size, that would be an average of about 12-18 oysters. The meat may also be bought half-cooked and without the shells. That was how I bought mine. The oysters in the photo cost PhP 20.00. Really cheap if one knows where to get them and how to prepare them.

Kilawing talaba (oysters)

Kilawin is the generic term for seafood dishes allowed to “cook” in vinegar. The acid in the vinegar turns the transparent seafood meat opaque. It is best to serve kilawin as a cold dish.

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