Inihaw na talaba is fresh oysters grilled in the shell over charcoal until they open. It is a common seaside meal in oyster-growing areas like Cavite and Capiz, eaten with spicy vinegar.
30 minutes · Serves 4
Ingredients for Inihaw na Talaba
2 kg fresh oysters in the shell (talaba), about 24 pieces
1/4 cup butter, melted (optional)
4 cloves garlic, minced, for the butter (optional)
2 stalks green onion, chopped
For the dip: 1/2 cup cane vinegar, 1/2 onion (chopped), 3 cloves garlic (minced), 3 siling labuyo (chopped), a pinch of salt and pepper
6 calamansi, halved
How to cook Inihaw na Talaba
1.Scrub the shells under running water with a stiff brush. Throw away any oyster that is open and does not close when tapped.
2.Mix the dip ingredients in a bowl and let it stand while you grill.
3.Prepare a charcoal grill with medium-hot coals. Mix the melted butter and garlic, if using.
4.Lay the oysters on the grill with the deeper, cupped side down so the juices stay in. Grill for 5 to 8 minutes until the shells pop open slightly.
5.Pry off the top shells with a knife and cut the oysters free. Spoon a little garlic butter and green onion on each, if using, and grill 1 minute more.
