Kilawing Talaba (Oysters in Vinegar Sauce)

The Kilawing Talaba (Oysters in Vinegar Sauce) Serves 4-6

Kilawing Talaba
12 pieces shucked oysters
3 tablespoons vinegar
1/4 cup finely chopped red onion
salt and pepper to taste

Blanch oysters in boiling water. Drain and let cool. Add vinegar, red onion and salt and pepper to taste. Let stand for 10 minutes. Serve as appetizer or side dish.

Notes and Tips:
To blanch oysters, dip them in boiling wafer for about 30 seconds. Remove and place under cold running water for another 30 seconds. Drain thoroughly.
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