ADOBONG TALABA

 Adobong Talaba is made of plump oysters cooked in soy sauce, calamansi juice, and garlic for a mouth-watering seafood dish. Delicious as an appetizer or main entree!

Adobong Talaba in a serving bowl

Adobong Talaba

Adobong talaba was one of the delicious recipes I cooked in the Philippines during my recent trip. I found oysters at our local wet market, and I couldn’t resist taking home a couple of kilos. They were so fresh you could almost smell the sea!

shucked oysters, onions, garlic, chili peppers, soy sauce, calamansi juice, ginger
We had a mini gathering at home, and everyone wanted kilawing talaba; since I don’t eat raw oysters, I decided to prepare them adobo-style instead. Not that anyone complained, the dish turned out amazing!

The oysters were plump, juicy, and perfectly cooked. And oh, my, the adobo sauce. It’s loaded with garlicky flavors begging to be spooned over piping-hot steamed rice!

sauteing oysters with onions, ginger, and garlic in a pan
Please note that the weight of oysters in the recipe is for oysters already removed from the shell. We were able to find shucked oysters at our local fishmonger, but if you need to do it yourself, check out this tutorial on how to do it easily and safely.

Cook’s Tip

Don’t have an oyster shucking knife? Use a flathead screwdriver!

oysters adobo on a serving plate with steamed rice

How to serve

• Give this adobong talaba a try! It’s delicious as an appetizer with an ice-cold beer or as a main entree with steamed rice.

• Leftovers will keep well in the refrigerator for up to 3 days.
• Reheat in the microwave at 1 to 2-minute intervals or on the stovetop on medium heat to 165 F.