Tuesday, April 1, 2014

Kinilaw na Talaba

Yes, another oyster (talaba) dish!

This time in the style of "kinilaw".  What is kinilaw?  Hmmm... I've asked that question many times myself.  And I've always been told, it's a way of "cooking" using acid, specifically sukang tuba or coconut sap vinegar.  It's mostly used for fish or seafood.  Basically the fish or seafood is left marinating in a mix of sukang tuba, calamansi, chilis, ginger, garlic, salt and pepper.

And it's pretty easy to make, the secret being fresh, really fresh, oysters!  (And in my case, the fresh ones that are already shelled are the best!)

Here's the recipe

300 to 350 grams shelled oysters

3/4 cup sukang tuba (coconut sap vinegar),
          substitute native vinegar if unavailable
5 pieces medium to large calamansi
1 thumb-sized ginger, julienned
5 pieces sibuyas tagalog (native onions), sliced
8 cloves garlic, smashed
2 pieces siling haba/pangsigang (finger chili)
1 teaspoon salt
1 teaspoon fresh ground pepper

Mix together the vinegar, calamansi, ginger, native onions, garlic, chili, salt and pepper.  Let stand 5 to 10 minutes.

Meanwhile, rinse and drain the shelled oysters.  Add to the vinegar mix and chill for at least 1 hour.  Consume within 6 hours.

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