Fresh Talaba in Obong Spring

Written by juliet

While we were enjoying a cold dip in Obong Spring, I noticed a group of men who were very busy with something. A man in the group was beating something. I thought it was “salwake” or “swake“, a type of sea urchin, and so I went there hoping I could have a look and maybe a taste of my favorite sea appetizer.

I was wrong. It was not a “salwake” but “fresh talaba” (fresh oyster). They were preparing a kilawin and my mouth was watering when I saw the local vinegar made from tuba (native red wine) that was already filled with spices like garlic, ginger and red chili pepper.

Here’s how to prepare fresh talaba kilawin.

Ingredients:

1-1/2 c. of shucked oysters

1/8 c. of strong vinegar

1 tsp. of salt

1 tsp. of finely chopped garlic

1 tbsp. of finely chopped onions

2 chili peppers, cut into thirds

Procedure:
If planning to shell the oysters yourself, place the fresh oysters in their shells in a large shallow basin. Pour enough boiling water to cover. Let stand for 3-4 minutes. Drain. Using a pointed knife, pry the shells open and carefully remove the meat.

Place the shucked oysters in a bowl. Mix together the rest of the ingredients and pour onto the oysters. Stir a few times. Chill before serving.

Since Manong is already an expert in taking the oysters from its shells, he doesn’t need boiling water. I was intrigued when he told us, “If you don’t have a partner, don’t eat this.” So I’ve done a little research and learned that fresh talaba is reputedly an aphrodisiac. But I say, if you prepare this stuff, kilawing talaba is a very good appetizer. (wink*)

I was wondering if this is one of the reasons why most sea folks have many offspring. Hmmm, just a thought … and while pondering on that thought, take yourself, your family and friends to a beautiful beach in Alcoy – the Tingko Beach.