Kinilaw na Talaba...Oyster in Vinegar Chili Dip, My Style

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.

Ingredients:
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.

Then serve Kilawin cold. Enjoy with hot steamed rice.

TIPS:

***If you're in a hurry, just cook the oysters first then, put cooked oyster on a vinegar chili dip

***You can also hasten the process, after boiling the vinegar, put the cleaned oysters on it and let it stand for 5 minutes. Then, put it back in the microwave for burst of 1-2 minutes till its well cook or to your liking.