Receta Adobong Talaba (Oysters Adobo)

Oysters is one of the favorite seafood among Pinoys but because it is high in cholesterol and expensive, not many are enjoying this delicious shellfish. Most of the time oysters are best eaten half cooked or blanched. Some eat it raw but because there are still live organism that may be present inside the oysters, it is best to cooked it first before eating. No one can be sure if the place where the fishermen caught it is clean even if they are cultured.

This adobong talaba is a very simple adobo dish using shellfish like an oyster. Not only it is easy, the time you need to cook it will only last for a few minutes because you can’t overcook an oyster. Because it will become very tough and it will shrink too much if you overcook…