Misto Platters: A delicious gastronomic celebration at SEDA Atria

Introducing the MISTO PLATTERS - a combination of prime meats, freshest seafood and choiced vegetables perfect for sharing with the whole family!

SEDA Atria is celebrating its 4th Year Anniversary with this gastronomic offering that would certainly satisfy the discriminating taste of the Ilonggos.

Together with the Iloilo Bloggers Inc., I had the chance to savor all these platters in just one sitting! Burp!

Carnivores would surely loved the MISTO MEAT PLATTER. The humongous serving consists of Baked Pork Ribs, Fried Chicken with Southern-Style Sauce, Lechon Kawali with Pork Liver Sauce, Beef Kebab and Grilled Vegetables.

I personally loved the Lechon Kawali in all its cholesterolifficness because even without dipping it, its already delicious on its own.

But everything on the platter was delectable with the special mention of the beef kebab and ribs!

Connoisseurs of the bounty of the sea will really dig in the MISTO SEAFOOD PLATTER. It's a mouth-watering big plate of Grilled Tanigue with Teriyaki Sauce, Salmon with Béarnaise Sauce, Stir-Fried Sweet Chili Shrimp, Fish Fillet with Aioli Sauce plus Grilled Vegetables.

Always, salmon is on top of my seafood list whenever its available and it didn't disappoint. I could even finish the whole salmon by myself!

Equally good is the Tanigue smothered in Teriyaki sauce - it was really a big rice bait in every bite!

And if you love both worlds, then the SURF & TURF is your best choice. It's Hawaiian Pork Ribs, Roasted Chicken with Southern-Style Sauce, Adobo Spiced Salmon, Grilled Shrimps with Garlic Butter Sauce and Grilled Vegetables

I thought it was just a mix of the other two dishes but it was a new recipe with the ribs given the Hawaiian twist (pineapples!) and my fave salmon seasoned like adobo.

Each of these platters comes with a side dish of choice - Steamed Rice, Potato Wedges or Mashed Potatoes, to complement the grilled, roasted, fried, baked and more specialties.

Iloilo Bloggers Inc. friends enjoying these platters at Misto at SEDA Atria.

A Not So Secret Life Iloilo

Iloilo Food Trip

Writer Valerie Caulin

So what's your platter of choice? Satisfy your gastronomic cravings at MISTO at SEDA ATRIA... one platter a time!

MISTO PLATTER costs Php 1,888/net each and is served all-day everyday until Oct.4, 2019.

For inquiries and reservations, please call (033) 506 8888 or reserve online at bit.ly/diningSedaAtria.

MISTO PLATTERS is part of SEDA Atria's 4th Anniversary celebration. Completing the 4 on 4 treats are the 3+1 Breakfast Buffet promo, 4th Anniversary Room Deals and Wings N Bucket at Straight Up Bar.

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

A cooking weed called Lupo

Lupo is a weed that is commonly found in ricefields and roadside in provinces. It is most prevalent in Ilonggo cooking compared to others as it is mostly the Ilonggos who can recognize lupo , though maybe called differently in other places. Most commonly used in laswa or monggo dishes to add greens like kamote tops, it also makes a good partner in sinabawan na isda recipes. It has hints of bitterness but don't expect it to be ampalaya-bitter like. It is mostly sold in wet local wet markets by the tumpok .

FLAVOURS OF ILOILO

Search This Blog