So we were in Lotte yesterday and they were serving sample of frozen oysters. Have not eaten oyster in awhile and I really missed eating them back in Bulacan. What they have as sample were pan fried oysters. My mind was already craving it the way I usually eat them…as kinilaw. Kilawin or Kinilaw is the method of cooking meat or seafood with the acidity of vinegar. I am sharing this recipe, the way how my mother prepared it. There are several ways to do kilawin but how I did it is really simple and easy. It is always to your preference on how you want to do it. What I want to reiterate is that for me, I want the oysters cooked to avoid any stomach upset. Fresh oysters are the best for this recipe but it is hard to get fresh oysters here so I settled with the frozen ones. I did try a piece yesterday and luckily no stomach upset yesterday. If you are not use to eating kilawin, just cook the oysters first then put them in a vinegar dip. I know some like oysters raw but I am not one of those. Better safe than sorry. This dish is best over steamed rice or appetizer for a drinking session.
Fresh or Frozen Oysters
1 cup vinegar
1 medium Shallot
2 red Hot Chili
|Clean the oysters, you can do it by running hot water
over oysters on a strainer or what I did was put it in a
plate then add water, drain then repeat the process
till the water runs clear.
|Boil the vinegar on the stove or microwave oven|
|Put the oysters, shallot and chili on the boiling vinegar.
Let it cool, then put in the fridge for 1-2 hours.