Kinilaw na Talaba, Oyster in Vinegar Chili Dip

Kinilaw na Talaba, Oyster in Vinegar Chili Dip

Kinilaw na Talaba, Oyster in Vinegar Chili Dip, rock oysters already shucked in half shell are always available in major supermarkets and fish shops here in Australia. They are bit pricey but it doesn’t hurt to satisfy once craving once in a while. The oysters from this part of Australia are called Sydney Rock Oysters, they are harvested from clean waters. The Aussie eat them raw with just a drizzle of lemon. I bought a dozen for my kinilaw na talaba. Kinilaw na talaba bring back old food memories. Talaba is a favorite in my younger years up North in Vigan. They are good for pulutan with Gin or any hard drinks. Because they are very fresh and definitely come from clean waters I just have them in vinegar chili dip. Here’s how to make Kinilaw na Talaba.

Kinilaw na Talaba

Ingredients:

1 dozen oysters, shucked in half shell
or 1/2 cup, shucked out of shell
1/4 cup white vinegar
1-2 pcs. chili, sliced
1 tsp. salt

Method:

Place the shucked oysters in a bowl. Add in the rest of the ingredients. Toss a few times. and chill in refrigerator until ready to serve. Alternately for really fresh oyster just chill the oyster shucked in half shells and serve with the chili vinegar dip.


See other seafood kinilaw recipe:
Kinilaw na Dilis
Kinilaw na Tanguige
Kinilaw na Tanguige na may Kamatis
Kinilaw na Lato
Kinilaw na Pusit (Cuttlefish)

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