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3 Budget-Friendly Ulam Recipes for the Family

Check out these budget ulam recipes you can easily make at home:

Chicken with Oyster Sauce

budget ulam recipes

This recipe makes use of easily accessible pantry staples: chicken fillet and oyster sauce. With the sauteed chicken fillets paired with the rich umami of the oyster sauce, this quick and easy dish definitely does not scrimp on flavor!


Estimated budget: P120 for ½  kilo chicken fillet + P50 for oyster sauce + P40 for mushrooms = P210 


  1. In a medium-sized pan, preheat oil and saute garlic. Add in the ginger and cook for 1-2 minutes.
  2. Add the chicken fillet then cook for 5 minutes.
  3. Add in the oyster sauce, mushrooms, and sugar. Allow it to simmer for 10 minutes. Add 2 tablespoons of water, if needed.
  4. Adjust seasoning by adding salt and pepper.


Ginisang Pechay with Oyster Sauce

budget ulam recipes

While pechay is common in many Filipino dishes, it’s often a by-the-way ingredient or a supporting ingredient in most. In this healthy and easy recipe, pechay takes the spotlight!


  • 1 tablespoon oil
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1/2 kilo ground pork
  • 1 medium tomato chopped
  • 1/4 cup water
  • 1 tablespoon Mega Prime Choices Oyster Sauce
  • 4 pieces pechay (about 4 cups), with ends trimmed and cut into thirds
  • salt and pepper 

Estimated budget: P92 for ½ kilo ground pork + P50 for oyster sauce + P30 for pechay = P172


  1. Heat oil in a wide pan over medium heat.
  2. Add onions and garlic. Cook until aromatic.
  3. Add pork and cook until lightly browned. Be sure to break pork apart with your cooking spoon.
  4. Add tomatoes and cook. Mash with the back of your spoon, until softened.
  5. Add water and bring to a boil. Continue cooking until pork is cooked through.
  6. Add oyster sauce, salt, and pepper to taste.
  7. Add pechay, starting with the tougher ends first. Cook, stirring regularly until tender yet crisp (around 2 to 4 minutes).


Tofu & Veggie Stir Fry

budget ulam recipes

Inspired by Chinese Mapo Tofu but without the five-alarm spiciness to make it kid-friendly. Simmered with vegetables and seasoned with rich, flavorful Mega Prime Oyster Sauce– it’s a no-frills sure crowd-pleaser. Aside from bell peppers, you can also add other vegetables to this, like canned mushrooms or green beans. 


  • 6 tbsp  Mega Prime Choices Oyster Sauce
  • 1 pc 400 g firm tofu, cut into 1“ x 1”x ½ “ thick triangles
  • 2 tbsp oil
  • 1 tbsp ginger, cut into thin strips
  • 3 cloves garlic, chopped
  • 1 pc onion, cut into rings
  • 1½ cup of water
  • 1 pc red bell pepper, cut into strips
  • 1 tsp cornstarch, dissolved in 1 tsp (5 ml) water

Estimated budget:  P80-140 for tofu +  P50 for oyster sauce + P75 for ½ kilo bell pepper = P205


  1. In a wok or wide pan, heat oil and sauté garlic, onion, and ginger.
  2. Add the water and oyster sauce.
  3. Add the tofu. Bring to a boil and simmer.
  4. Add the bell peppers and continue cooking for 2 minutes.
  5. Add the dissolved cornstarch and continue cooking until your sauce thickens.

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