Talaba (Oysters) Weekend

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One of our all-time favorite seafood is Talaba or commonly known as Oyster. It can be made into steamed or baked oyster and Kilawin or just simply dip it in Pinakurat, a fermented coconut sap or in short vinegar blended with spices.
Luckily, there is a nearby seafood seller in our place who guarantees us of its freshness, because they specialized in selling different clams, oysters and other marine delicacies. We bought it for only Php 45 per bucket of 1000 grams, more or less weighing two kilos.
It is also reputed as an aphrodisiac. I advise my children not to eat too much of it or else they will suffer from gastric flu. I once had experienced it. I serve it as an appetizer during weekends where our family is complete.
Clean the shells thoroughly; I make use of a small brush to clean the shells through running water.
After the shells are cleaned, place it in a casserole then pour enough boiling water to cover all the shells. Let it stand for about ten minutes or longer.
Use a pointed knife to pry the shells open and carefully remove the meat.
You may dip the meat directly in a bowl with the Pinakurat or simply serve the meat separately.

2 thoughts on “Talaba (Oysters) Weekend”

  1. Oysters are considered great aphrodisiac and has been a staple in couples' pre-coitus meals, but you're correct. They contain a decent amount of protein, carbohydrates, lipids, and vitamins A, B1, B2, B3, C, and D.

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