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Easy Camaron Recipe with Grande Rice Bran Oil

Camaron is the Philippines’ version of Japanese Tempura. It is one of the top Pinoy dishes present in family gatherings and social events. It’s easy to think Camaron is a difficult recipe but is actually very easy and simple to cook! You just need the right preparation and good quality oil for deep frying.

For this recipe, I use Grande Rice Bran Oil. Rice Bran Oil is new to me but I’ve heard and read about its health benefits. Rice bran oil is extracted from the rice bran, which contains naturally present anti-oxidants such as Vitamin E, Phytosterols and Gamma-oryzanol. This brand I’m using called Grand Rice Bran Oil is physically refined. This means that nutrients are not lost during its processing and I’ve learned how nutrients is very important in keeping our body fit and well.

Rice bran oil is the top choice for deep frying Camaron and other recipes that require this frying method. As you can see in this photo, Grande Rice Bran Oil keeps its clear, golden appearance even after a long time of frying.  With Grande Rice Bran Oil, you can cook at higher temperatures without it starting to smoke and break down. Now let’s cook!

Easy & Crispy Camaron Rebosado Recipe by Mommy Lace

INGREDIENTS for Camaron Rebosado

  • 500 grams jumbo shrimp – I use Pacific Bay Seafood’s frozen fresh shrimp that’s ready to cook, peeled and deveined. You can do this yourself in advance
  • 6-10 pieces of Calamansi
  • 4 tbsp flour
  • 1 tbsp cornstarch
  • 1 tbsp milk
  • 1 egg
  • Grande Rice Bran Oil for deep frying

PROCEDURE for cooking Camaron Rebosado

1. Marinate shrimps in calamansi. Use a ziploc bag to do this. Put the peeled shrimps in the bag, squeeze calamansi directly on them. Sprinkle salt to taste. Leave for 30 minutes.

2. Prepare the batter – in a bowl, mix together flour, cornstarch, milk, egg. Season with salt and pepper.

3. Prepare the oil – in low heat, heat Grande Rice Bran Oil. Use 2-3 cups for deep frying in a deep pan.

Deep Frying Camaron

1. Place 3-4 shrimps in batter. Coat well.

2. Test if the oil is ready by placing 1 shrimp or a drop of the batter mix. If it sizzles, it is ready.

3. Deep fry battered shrimp. Place 3-4 pieces one at a time only. When the shrimp floats and has a golden brown color, your Camaron is ready.

4. Place cooked Camaron on top of paper towels to drain excess oil.

5. Serve with sweet chili sauce or ketchup.

The cooking oil plays a big factor in making your Camaron crispy. Rice bran oil is really suitable for deep frying and does not burn. It has a clean taste and the camaron is very tasty but not too oily or tasting like oil. You’ll be proud to serve this to your family and friends.

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.

#PambansangManok: Chicken Cooking Tips

Magnolia Chicken proclaimed itself as the “Pambansang Manok” or National Chicken. Did you know? The trademark brand, Magnolia Chicken started way back in 1973, when most of us millennial moms were not yet born. Of course, I first knew about Magnolia through my mother who was an excellent home cook. Now it’s my time to cook for my own family and chicken is my primary choice of meat. Cooking is like a crown passed from one generation to the next.

WATCH: Magnolia Chicken TV Commercial

Over the years, I’ve picked up chicken cooking techniques and tricks. Some from my mother and aunt, others from cooking shows, and these days from the Internet! Here are some Chicken Cooking Tips I’d like to share with you.

Top 5 Chicken Cooking Tips by Mommy Lace

#1 Choose Fresh, Healthy Looking Chicken Meat – you may be attracted by promos like Buy 1 Take 1 whole chicken, but before putting them in your basket – check mo muna. While you can save a few pesos, low quality chicken that’s  been frozen for a long time, have traveled long and far, may not be the best for your taste and budget. Low quality chicken meat often come in poor packaging, look rock frozen, and have pale color. They may not last very long once cooked or have weird taste once served.

Magnolia Chicken is:

• Free from anitibitotic promotants
• Rich in Omega-3
• Free from hormones and sterioids
• Grown in stress-free environments

#2 Store Your Chicken Meat Properly – whether you buy your chicken whole or in parts, make sure that they are wrapped and sealed in their own packaging. If in doubt, wash them and transfer to a ziploc bag. Chicken must be stored in the freezer to avoid bacteria growth. If your chicken smells funny, it should not be served and must be discarded.

#3 Prepare Your Chicken Meat for Cooking - are you guilty of taking your chicken meat out of the freezer at the last minute? How about cooking your chicken meat while it’s still frozen or have ice crystals? Thaw your chicken in advance. I am not a food expert but what I do at home is to transfer the chicken meat from the freezer to the chiller or refrigerator the night before I cook it. This makes it easier for me to prepare, cut, and cook the chicken the next day. This also prevents you from thawing the chicken on the sink which may be dangerous for cross contamination.

If you need to marinade your chicken, also do it overnight and use a liter Ziploc bag which is hygienic, saves your marinating sauce, and seals in all the flavors into the chicken meat.

#4 Extend Your Chicken Meat! – buying whole chicken can save you money. Different chicken parts offer different cooking options. Here’s what I do with a whole chicken and how I extend it to more meals:

– Chicken Thighs & Legs (4 pcs.) – Fried Chicken

– Chicken Breast & Back – Tinola, Chicken Chorizo, Pininyahang Manok

– Chicken Wings – I collect them until I have 6 pieces and make honey chicken wings

Of course, if you want to extend more just go for soupy dishes. Leftover chicken from roast chicken can be used for Chicken Sopas, Chicken Macaroni Salad, Chicken Sotanghon, Pancit, and Chicken & Veggie Stir Fry.

#5 Cooking Chicken Evenly - when I was just starting to cook simple things like Fried Chicken and Turbo Chicken, there were times when I was embarrassed at the table when family slice the chicken and see the inside is not yet done. Just imagine. Here are tips to make sure your chicken is done inside and out:

– Follow my tip on thawing chicken in advance
– Get the oil, oven, or broiler to the correct temperature before cooking your chicken in them
– Cook the chicken in low heat, low temperature
– Use a timer, follow the recipe that you’re doing

I hope these tips allow you to enjoy the #PambansangManok even more. Chicken is every budget mom’s best friend, it is easily available, healthy, flexible, and all of us like it!

Do you have Chicken Cooking Tips too? Leave a comment below and share with other mommies!

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

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.