Kilawing Talaba (oyster)

As in many other parts of the world, oysters are considered an aphrodisiac in the Philippines.

Filipinos cook talaba by simply pouring boiling water over them in shell.

Another popular oyster preparation is “kilawing talaba” — raw with vinegar and salt.

Lately, I have been craving for fresh oysters in spicy vinegar. Actually, it is oysters soaked in vinegar with onions, red chilis, ginger, salt and pepper. The sourness of the vinegar and the taste of oysters go really, really well with the chilis and the ginger.

Ingredients:

1-1/2 c. of shucked oysters
1/8 c. of strong vinegar
1 tsp. of salt
1 tbsp. of finely chopped onions
2 chili peppers, cut into thirds
1 tsp. finely chopped ginger

Procedure:

First Place the fresh oysters in a large shallow basin. Pour enough boiling water to cover all of them. Let stand for 3-4 minutes or until shells are slightly opened. Using a pointed knife, pry the shells open and remove the meat . Next Place the oysters in a bowl. Lastly In a different container, mix all the other ingredients. Pour onto the oysters and mix until all the oysters are covered with the vinegar mix. Let stand for at least 10 minutes. Serve chilled.

Note: If you have strong stomach & can withstand eating raw oysters, go ahead and make your day!