OYSTERS ADOBO

Fresh oysters are a delicacy that abound in almost all coastal towns in the Philippines. Actually oysters are

cultured in some provinces but they are available almost anywhere. In our hometown of Orani, Bataan, oyster gathering is a source of income for the fishermen whose families do the selling in the markets or even just in front of their houses or along the roadside they are on display already in small bags or even baskets or kaings. If they are big it is better to enjoy them in their shells or if they are smaller, they are good for kinilaw or adobo. Oysters when they are freshly shucked do not shrink too much when cooked, I cook oysters adobo only when they are fresh.

Ingredients:

1 kilo      freshly shucked oysters, picked, cleaned, blanched and drained

1/2 cup   virgin olive oil

1 big       garlic head, chopped

1 cup      vinegar

2 pieces  laurel leaves

2 Tabsp. soy sauce

1/2 tsp.   freshly ground peppercorns

Procedure:

In a non-stick saute pan, put the oysters, garlic, bay leaves, peppercorns and vinegar. Let boil but do not stir. When the vinegar is cooked, remove from heat and drain everything. Reserve the broth.

In  same pan, heat the olive oil and stir-fry the drained oyster with all the garlic until almost dry and brownish, then add the 2 Tabsp. soy sauce.  Remove from pan with the oil and set aside.

In the same pan, pour the reserved broth and bring to a boil and cook until broth is reduced to a flavorful consistency. At this point add the stir-fried oysters with the olive oil, bring to a boil then turn off the heat. Adjust seasonings.

This is good to eat with hot rice or can be served as an appetizer as toppings on toasts.