Daing na Talaba (Smoked Oysters with Spiced Vinegar)
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Thomas J. Story
“I hated oysters growing up, but as an adult my dad took me to Pike Place Market and told me I was going to like them—and he was right!" Musang's Melissa Miranda tells us. "In Filipino cooking, we tend to do smoked seafood. At the restaurant, we smoke garlic oil and serve it with vinegar sauce. I wanted to create a bite that was like the Pacific Northwest but with Filipino hints and notes.”
Here Miranda substitutes canned smoked oysters from Taylor Shellfish Farms to make this an easy appetizer.
This recipe and others like it can be found in our story about Seattle restaurant Musang, "New Nostalgia Is on the Menu at Seattle’s Hottest Filipino Restaurant," originally published in Sunset's 2022 Wellness Issue.
How to Make It
1
In a medium bowl, whisk cane vinegar, pickle juice, Knorr, onion, garlic, and chiles until combined. Place oysters gently on a serving dish. Pour spiced vinegar over all the oysters. Garnish with cilantro and sorrel if desired. Serve immediately.
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Ingredients
1 cup cane vinegar
¼ cup pickle juice
1 tbsp Knorr liquid seasoning
½ medium red onion, finely diced
2 cloves garlic, minced
4 Thai chiles, sliced thinly crosswise
Two 3 oz. cans smoked oysters packed in water, drained
Micro cilantro and sorrel for garnish, optional
Directions
1
In a medium bowl, whisk cane vinegar, pickle juice, Knorr, onion, garlic, and chiles until combined. Place oysters gently on a serving dish. Pour spiced vinegar over all the oysters. Garnish with cilantro and sorrel if desired. Serve immediately.
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