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Using Frozen Scallops and Mussels from MIDA Food

Frozen scallops, mussels, and other seafood like softshell crabs and prawns are now increasingly available in the supermarket. Back in the day, these food items are a novelty and is reserved for a few. But now, places like S&R carry these frozen seafood products. I usually see brands like Pacific Bay and after some research on Facebook, learned that this brand is under MIDA Food.

MIDA Food has been the leading distributor in the Philippine seafood industry for 20 years. For the home cooks like us, MIDA Food developed the Pacific Bay brand offers freshly-packed seafood items, like peeled & deveined shrimp, tuna belly, tuna steaks, scallop meat, salmon steaks, whole clams, crabstick, and cream dory fillet, as well as Atlantic cod portions, bacalao loins, Chilean seabass, softshell crab, Gindara steaks and halibut fillet and steaks.

While all of those sound intimidating at first, they are actually simple to prepare. Here’s my first time cooking scallops and mussels from MIDA Food.

Easy Scallop Pasta with Malunggay by Mommy Lace

  • Frozen scallops (10 pcs. or any quantity preferred)
  • Olive oil (3 tbsp)
  • Butter (1 tbsp)
  • Garlic (as little or many as you want)
  • Spaghetti or any kind of long or curly pasta. I used angel hair pasta in this recipe. (480 grams)
  • All-purpose cream (1 tetra pack or 250ml)
  • Malunggay leaves
  • Salt & pepper to taste

Cook pasta according to package instructions, but reduce cooking time by 2-3 minutes. Set aside. Heat pan, make sure it’s very hot before adding olive oil and butter. Sear the scallops one side first for 5 minutes each side. Reduce heat. Add the garlic.  Season with salt and pepper. Add all-purpose cream, malunggay leaves, stir, and quickly add the pasta noodles before turning off the heat.

Easy & Simple Baked Mussels or Tahong by Mommy Lace

  • Frozen, one shell green mussels
  • Garlic
  • Melted butter
  • Grated processed cheese – I just use local brand cheese
  • Pepper to taste

Line green mussels on a tray. Using a teaspoon, sprinkle each with melted cheese. Top each with garlic and grated cheese. Sprinkle pepper as desired. Bake in turbo broiler or convection oven at 375F for 15 minutes, checking every now and then.

Oh diba? Kayang- kaya! I thought only restaurants could serve these dishes. Note it was my first time preparing these recipes, I even made a twist by adding malunggay to the scallop pasta and made the baked mussels more economical by using ordinary cheese!

It’s very easy because the seafood I used were already cleaned, prepared, and ready to cook. Of course, don’t forget to properly thaw the frozen seafood. I take them out of the freezer 2-3 hours before cooking or move them from the freezer to the refrigerator overnight.

Happy cooking Mommy!

Mommy Lace is a blogger from the Philippines. She started this blog to share information on pregnancy, breastfeeding, childcare, family, and health.

Filipino Macaroni Salad Recipe with Lady’s Choice

Filipino macaroni salad is a favorite Christmas dish for many families, including ours! Every family has their own macaroni salad recipe and secret ingredients that is passed on from one generation to the next. My mother likes putting pickles on her macaroni salad and I personally cannot enjoy mine without cheese. So now, my macaroni salad has both pickles and cheese. What about you?

The Filipino macaroni salad is very easy to make, if you’re new to this – don’t be intimidated by the number of ingredients and all the dicing you will do. The real secret is in the quality of your ingredients. Be sure to use quality mayonnaise made with real eggs (I use Lady’s Choice), condensed milk, and raisins.

How to Make Chicken Macaroni Salad with Lady’s Choice

This is my version of the Lady’s Choice Macaroni Salad. My version uses more ingredients that both kids and adults will love.

2 pcs. chicken breast
400 grams Royal macaroni salad

1 big carrot – diced
1 bunch celery stems – diced
1-2 onions – diced
1 cup raisins
1/2 cup pickle relish
1 bar of cheddar cheese diced (about 2 cups)

2 470ml Lady’s Choice Mayonnaise (2 big foil packs or use 1 1/2 – 2 big bottles of Lady’s Choice)
1/2 – 1 cup condensed milk

1 tsp pepper
1 tsp all-in-one seasoning granules

Mommy Lace Tip: I buy the fresh ingredients on the day I will prepare the salad. This ensures freshness, juiciness, crispiness and vibrance of the salad.

Follow this procedure to cut your cooking time in half and make your macaroni salad even more flavorful.

1. Boil the chicken breasts 10-15 minutes in water with a dash of salt. Just use enough water to cover the meat. Remove the meat from the pot and add water enough to boil your macaroni pasta in. Let water boil first before pouring in your macaroni noodles. Cook for 7-10 minutes. Test and taste 1 shell first before draining all of the macaroni shells and rinsing with running water. This technique ensures you have chewy macaroni salad but not soggy.

2. Let’s dice! Dice carrots, onions, celery, cheese and throw them in one huge bowl to save you from cleaning a lot of dishes. Mix in pickle relish and cheese. Season with pepper.

3. Combine the ingredients by mixing them into the macaroni noodles. Use a wooden or plastic ladle to do this to keep macaroni noodles beautiful in shape. Sprinkle all-in-one seasoning granules.

4. Mix in Lady’s Choice mayonnaise which will make your macaroni salad creamy, buttery, and tasty with the real goodness of real eggs! Add in condensed milk for a little sweetness, you may add less or more depending on your family’s taste.


5. Enjoy together and served chilled! :) Look how vibrant, colorful, and lively your Christmas Chicken Macaroni Salad can be when you use the freshest ingredients, including Lady’s Choice mayonnaise.

This Christmas, let’s hope that a simple macaroni salad can bring the family together and practice gratitude for all the year’s blessings. Share your own macaroni salad and use #ThankYouTogether to spread love and light this holiday season.

Merry Christmas Mommy!


Mommy Lace is a blogger from the Philippines. She started this blog to share information on pregnancy, breastfeeding, childcare, family, and health.

Flavors of Contadina: Mushroom, Basil & Cream Pasta Recipe

This is an easy recipe using Contadina ingredients that are now available in the supermarket. I bought my Contadina Spaghetti noodles and Contadina Extra Virgin Olive Oil in Robinsons Supermarket inside Venice Grand Canal Mall at McKinley Hills.

I first knew about Contadina when I saw on TV that Nigella Lawson came to the Philippines to endorse this brand. Pasta is very easy to make, it is something any homemaker can cook quickly. Like other Mediterranean dishes, pasta recipes are best tasting when you use fresh ingredients. For this recipe, I use fresh basil and fresh mushrooms that will go well with the flavorful Contadina Extra Virgin Olive Oil and their al dente Spaghetti noodles.

Mushroom, Basil & Cream Pasta Recipe

This recipe is my family version of the Contadina Mushroom Cream Recipe that is kid friendly and something that Filipinos can relate to the humble Carbonara but with so much more flavor, freshness, and love :)


500 grams Contadina Spaghetti Noodles
1/2 cup olive oil
3 large mushrooms – thinly sliced
4 cloves garlic – thinly sliced
1 chicken cube dissolved in 2 cups water
1 pack (250ml) All-purpose cream
1-2 cups fresh basil leaves, shredded
1 tsp cornstarch dissolved in 1 tsp water
Spices 1/4 tsp of each: black pepper, paprika, nutmeg
*use all three or what you have in the kitchen


1. Cook Contadina Spaghetti in boiling water for 7 minutes. Mommy Lace tip: Be sure to let the water boil first, just use enough to cover the pasta. Use your cellphone timer so you end up with al dente spaghetti.

2. In a separate sauce pan, heat olive oil and saute garlic, followed by mushrooms. Saute mushroom until soft & brownish.

3. Add spices. Mix well. Mommy Lace tip: these spices won’t make your pasta dish spicy but add a smoky, meaty flavor to it without having to use meat.

4. Add chicken stock (chicken cube dissolved in 2 cups water) and let simmer for a few minutes. Add the all purpose cream. Let simmer.

5. Add cornstarch mixture to thicken the white sauce. Stir well. Mommy Lace tip: this is my secret to a thick creamy white sauce that Filipinos love.

6. Add basil leaves and turn off the heat.

7. Toss in the pasta and serve with grated cheese on top, pepper to taste. I serve my pasta dishes with our humble pan de sal which gives a Filipino twist into this wonderful Mediterranean inspired recipe.

Use up remaining ingredients and enjoy a red sauce version, Mushroom & Basil in Contadina Formaggio Sauce. I topped mine with cheddar cheese for a Filipino flavor that kids will also love.

I made another red sauce version the following day, it’s a practice for the upcoming Noche Buena. This is Mommy Lace’s Mushroom & Basil in Contadina Formaggio Sauce. This Formaggio Pasta Sauce features an intensely sweet flavor of aged cheese. Follow steps 1-3 in the procedure above, then just add the formaggio sauce (1 bottle), sliced olives (1/4 cup) and add basil leaves. Toss in the pasta and enjoy the tangy and cheesy dish, just like the way the Italians make it.

Happy eating Mommy & family!




Mommy Lace is a blogger from the Philippines. She started this blog to share information on pregnancy, breastfeeding, childcare, family, and health.

Chicken Chorizo with Maggi Oyster Sauce Recipe

I learned this recipe from Chef Sandy Daza and Maggi. It is a very simple chicken recipe that uses simple, affordable ingredients and Maggi Oyster Sauce to level up the flavors of the dish to match that of a Chinese restaurant (minus the expensive bill). The procedure is very simple that my son Ashton and I had fun cooking it together.

Chicken Chorizo Recipe
Serves 2-4

3 tbsp vegetable oil
2 tbsp minced garlic
1 cup sliced onion rings
3 pcs Chinese chorizo, sliced
8 pcs. chicken thigh or any favorite part
(Mommy Lace tip: Use tinola cut chicken for an even more affordable recipe)
1/4 cup Chinese cooking wine (or Japanese rice wine aka mirin)
1/3 cup water
2 tbsp Maggi Oyster Sauce
1 tbsp hoisin sauce
1/2 tbsp chili garlic sauce

As you can see, most of the ingredients are available in your kitchen. I do stock hoisin sauce and oyster sauce all the time. Instead of Chinese cooking wine, I use mirin at home – if you don’t have this, you can buy mirin or Chinese cooking wine (and the chili garlic sauce) at the condiments or International section of the supermarket. These ingredients are very versatile and useful in the kitchen which make them worth buying.


1. Saute garlic and onion in oil using a wok. Add Chinese chorizo and saute until oil comes out of the chorizo (about a minute)
2. Move mixture on the side of the wok and add chicken meat in the middle to brown both sides. Deglaze the pan by adding Chinese wine and water.
3. Add Maggi Oyster sauce, hoisin sauce, and chili garlic sauce. Mix well.
4. Simmer for 20 minutes. Transfer into a serving plate and serve with hot rice.

After cooking, me, my son, and my husband enjoyed this Chicken Chorizo with rice. It was very tasty and has the right balance of flavors as well as nutrition. This Chicken Chorizo recipe with oyster sauce will be a regular in our home-cooked meals.

Maggi Oyster Sauce Quick Review

To be honest, it was my first time using Maggi Oyster Sauce and I am very glad it made our dish delicious – it tasted like a dish you will order from an expensive Chinese restaurant. Maggi’s Oyster Sauce has the right balance of flavor and not too salty to the taste. I also find Maggi’s oyster sauce easier to spread or mix with the rest of the ingredients. I am now using Maggi Oyster Sauce for our morning fried rice too.

Baby Chef Ashton and Chef Mommy Lace

Here are some tips to make cooking even easier for you:

1. Prepare all ingredients in advance – thaw the chicken if it is frozen, slice and dice all ingredients like garlic, onions, and chorizo before starting to cook.

2. Arrange the ingredients in order of use – especially if you are still learning to cook, arranging ingredients in order of use will avoid confusion and even spillage.

3. Clean as you go – tidy up your cooking area from time to time. This will reduce distraction, improve sanitation, and make cleaning up after a breeze. This improves your home cooking experience especially when involving your kids.

Remember, dishes do not have to be complicated nor expensive to be a source of happiness at home. According to Chef Sandy Daza, eating a delicious meal inspires happiness but you also create precious memories when you prepare and cook together. You create happy moments that you can always go back to. Don’t forget to try other Maggi recipes from the Maggi Philippines Facebook Page.

Happy home cooking Mommy!

Mommy Lace is a blogger from the Philippines. She started this blog to share information on pregnancy, breastfeeding, childcare, family, and health.

Sexy Chix Recipe

Anyone who is starting a healthy eating lifestyle will first think of getting canned tuna for their diet. It is convenient to use in fast recipes like tuna sandwich or enjoying straight from the can as is or with brown rice. After some time, it’s not unusual to get tired of eating tuna plus – the key to a healthy and fit body is balance and variety.

Protein-rich Foods

Protein from a variety of sources are essential in building muscles.

If you want to get six pack abs, you won’t get it by eating one kind of food or restricting your calorie intake. This is because our body requires nutrients, minerals, and vitamins from a variety of sources to build the strong and lean body many people wish to have.

Canned chicken in guiltless broth is another protein source you can look at. This will give your body a break from canned tuna. Perhaps the most available in the market now is the Sexy Chix canned chicken:

Sexy Chix

Sexy Chix in Guiltless Broth P47

This brand is available in different flavors but for fitness sake, I recommend and personally use the guiltless broth kind. Before, I will buy chicken breasts, boil it in water, and floss it by hand to use in sandwiches and pasta. But ever since I found this product which is 98% fat-free with no added preservatives and MSG, I’ve skipped those steps and use Sexy Chix straight from the can.

Sexy Chix Recipe: Sexy Chix, Ricotta Cheese, and Sundried Tomato Pasta

This is one recipe I use Sexy Chix for. I know you read Pasta and that many diets ban pasta since it is carbohydrates. However, our body needs carbs for energy – just know your portions. I recommend 1 cup of pasta per serving. This recipe is packed with protein not just from Sexy Chix but also Ricotta Cheese. We will also benefit from the vitamins from the sundried tomatoes (available in supermarkets too), and the healthy fat from olive oil.


1 Can Sexy Chix in Guiltless Broth, drained
1 Cup cooked pasta
1/2 cup ricotta cheese (available in dairy section of SM Supermarket, Robinsons, Rustans, etc.)
3/4 cup sundried tomatoes – about 3 huge chunks (available in SM Supermarket, Robinsons, Rustans, etc.)
1/4 cup extra virgin olive oil
1/4 tsp salt
1/4 tsp pepper
Dash of herbs like rosemary, thyme, basil (whichever is available in your kitchen)

Procedure: In a blender, blend together ricotta cheese, sundried tomatoes, olive oil, salt, pepper, and herbs. If the mixture is too thick, you can add more olive oil.

In a bowl, gently mix/toss together cooked pasta, ricotta cheese mixture, and add drained Sexy Chix.  If you have olives, you can sprinkle these on top of your dish as well.

P.S. I will update this post with a photo of this dish, I did not take a photo last time I made this and we ate it straight away x.x

Happy healthy eating everybody!

Mommy Lace is a blogger from the Philippines. She started this blog to share information on pregnancy, breastfeeding, childcare, family, and health.

How to Cook Sirloin Steak

Sirloin steak is easy to cook at home, all you need are 3 top ingredients: olive oil, butter, and garlic. These are common items found in the kitchen, even here in the Philippines. As for the tools, all you need is a good pan that can fit 1 sirloin steak and maybe a pair of kitchen tongs.

Where to Buy Sirloin Steak in the Philippines

Mahogany Market, Tagaytay

Sirloin steak is available in supermarkets but the best source I found is in Mahogany Market in Tagaytay which is also known as the beef and “bulalo” capital in the Philippines. I recently bought 2 large slabs of sirloin steak for just P280 pesos. Turnover of meat in this market is high so you get the freshest piece of meat, do practice due diligence still.

Mommy Lace blogger tip: It is best to buy and cook sirloin steak on the same day. This means not keeping the meat inside the freezer but just in the chiller where it won’t form ice crystals. Thaw your sirloin on the kitchen counter for 20 minutes before cooking.

How to Cook Sirloin Steak


1 beef sirloin (about 500grams)
1 tbsp olive oil
2 tbsp butter
1 tbsp thinly sliced garlic
1 tbsp salt
1 tbsp pepper

Sirloin steak only takes 15-20 minutes to cook, I served this for our New Year’s Eve dinner and it was a top favorite.

1. After thawing, sprinkle and lightly rub salt on the beef sirloin. Amount of salt depends on your preference but based on my experience, 1 tbsp for the entire meat is okay.

2. After salting the meat, sprinkle and lightly rub the same amount of ground black pepper on the beef sirloin.

3. Heat a frying pan, make sure it is very hot when you are almost seeing smoke rise from the pan. When ready, sprinkle olive oil and swirl the pan to cover surface with olive oil.

4. Using your hands, gently place the beef sirloin on the pan. Set your timer to 5 minutes. Slide in 1-2 tablespoons of butter into the pan, add in the 1 tablespoon of chopped garlic. Swirl the pan around but without lifting the beef steak.

5. When your timer sounds off, gently flip the steak to cook the other side. Set your timer again to 5 minutes. Depending on the meat cut and your preference, you can also cook the edges of your beef sirloin shortly, around 2 minutes each.  This will give you a crusty steak on the outside but tender, pink, and juicy inside. This is perfect for people who want their steak well done.

6. Lift the sirloin steak from the pan and rest on a clean chopping board 5-10 minutes before serving. You can use a fork to remove the fried garlic chips on the pan and sprinkle on top of your steak.

7. Serve with any steak or even barbecue sauce like Hunt’s or Uncle Bob’s and hot sauce.

This was my first sirloin steak, sliced. Note how it had fewer pepper & salt, I’ve since learned it’s best to increase salt & pepper to 1tbsp each especially when serving to guests who are used to stronger flavors. Also learned it’s best to sprinkle the toasted garlic on top of the steak.

One sirloin steak can serve up to 4 people. Don’t be fooled by the first picture above, that slab is even bigger than this one :)

I hope this helps you in making your own steak at home which is definitely cheaper & easier than buying. Happy cooking Mommy!


Mommy Lace is a blogger from the Philippines. She started this blog to share information on pregnancy, breastfeeding, childcare, family, and health.