On a budget this month? Do you eat sardines regularly? We’ve got 4 ways to make those sardine days better with budget ulam recipes that don’t compromise on taste. 

Quick Sardine Curry

This super quick stir-fry budget ulam makes a great snack or meal with rice or toast. Spicy and just a little bit sweet! Serve and eat by itself or with rice or toast. Makes enough for one, but can be stretched for two or made with more sardines. Enjoy!

Ingredients
Yields 1 serving

• 1 tablespoon canola oil
• 1 tablespoon Thai red curry paste, or more to taste
• 1 clove garlic, minced
• 1 can Mega Prime Whole Mushroom (98g), sliced
• 1 shallot, minced
• 1 tablespoon unsweetened coconut cream
• 1 Mega Sardines in Natural Oil (155g), drained

Directions

• Heat the canola oil in a skillet. 
• Stir the red curry paste into the hot oil; cook and stir for a few seconds before adding the garlic, mushrooms and shallot. Cook and stir the garlic and shallot until fragrant. 
• Add the sardines; toss around in the pan to brown the skin a little bit and cover it well with the paste mixture. 
• Gently stir the coconut cream into the mixture and continue to toss to coat the sardines. Allow mixture to come to a boil until the sauce thickens, about 5 minutes.

Island-Style Sardines and Rice

A good way to enjoy your mornings, for breakfast, with some good coffee. This budget ulam is very tasty if you love spicy food and if you love sardines!

Ingredients
Yields 4 Servings

• 1 tablespoon coconut oil
• 1 roma (plum) tomato, diced
• ¼ cup sliced white onion
• 1 small garlic clove, minced
• ⅛ teaspoon minced scotch bonnet chile pepper
• 2 Mega Sardines in Natural Oil (155g)
• Mega Prime Choices Chili Oil (150g) to taste
• salt and ground black pepper to taste
• 2 cups cooked white rice

Directions

• Melt coconut oil in a skillet over medium heat; add tomato, onion, garlic, and scotch bonnet chile pepper. Cook and stir tomato mixture until onion is almost translucent, about 5 minutes.
• Pour sardines with the oil into tomato-onion mixture; mash fish with a fork until incorporated. Cover skillet, reduce to low, and cook until sardines are heated through, about 3 minutes. Season with Mega Prime Choices Chili Oil, salt and pepper. Serve sardine mixture over rice.

Pop’s Tomato-Braised Sardines

Here is “ginisang sardinas” which is a wonderful way to use canned sardines and great budget ulam. This is usually eaten spooned over rice per each individual’s desire/taste. Hope you enjoy it!

Ingredients
Yields 2 Servings

• 4 tablespoons olive oil, divided
• ½ teaspoon garlic powder
• ½ teaspoon ground paprika
• ¼ large onion, diced
• 1 can Mega Prime Whole Mushroom (98g), sliced
• ½ teaspoon tomato paste
• 1 ½ cups halved cherry tomatoes
• ½ cup white cooking wine
• ¼ cup water
• 1 tablespoon fish sauce
• 2 Mega Sardines in Natural Oil (155g), drained
• 2 limes, juiced, divided

Directions

• Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat until warm. Add garlic powder and paprika; cook until you can smell the spices, about 1 minute. Add onion and cook until soft and translucent, about 5 minutes. Mix in tomato paste and cook for 1 to 2 minutes longer. Add cherry tomatoes and mix until well combined. Cover the pan and cook until tomatoes begin to release their liquid, about 5 minutes.
• While tomatoes are cooking, combine the remaining 2 tablespoons of olive oil with 1/2 of the lime juice. Add sardines and gently toss to coat with lime marinade.
• Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
• Remove the lid from the skillet. Pour cooking wine in with onion and tomatoes; stir well. Add water and fish sauce; bring to a boil. Lower heat and simmer until liquid begins to reduce, about 5 minutes.
• Remove sardines from the marinade and place on top of tomato sauce. Discard remaining marinade.
• Place under the preheat broiler until the sardines are well cooked and some of the tomatoes are charred, 4 to 5 minutes.
• Pour remaining lime juice over the sardines and serve.

Avocado Salsa and Sardine Frenchy

This budget ulam is pure and nutritious for lunch, dinner or even as a snack food. Who knew making something this quick and easy can be packed full of nutrients and vitamins!

Ingredients
Yields 4 servings

• 1 avocado, mashed
• 1 can Mega Prime Whole Mushroom (98g), minced
• 2 romaine lettuce leaves, chopped
• ¼ green bell pepper, finely chopped
• 1 teaspoon lemon juice
• 4 slices French bread
• 2 teaspoons extra-virgin olive oil
• 1 Mega Sardines in Natural Oil (155g), drained
• 1 (14.5 ounce) diced tomatoes with basil, garlic, and oregano – drained
• 1 tsp Mega Prime Premium Hummus Dip

Directions

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine avocado, chopped lettuce, chopped green pepper, Mega Prime Premium Hummus Dip
•  and lemon juice in a small bowl.
• Brush extra-virgin olive oil on bread slices and toast in the preheated oven until browned, about 5 minutes on each side.
• Remove bread slices from the oven. Spread with avocado mixture; top with sardines and canned tomatoes.
  

Let us know in the comments how these budget ulam ideas made your day better! We would also love to know more about which ingredients you want new recipes for. Don’t forget to share this article with your friends and family, we hope you continue to support the Prime Mom Club.
Mega Prime products are available online via Megamart, Shopee, Lazada, and in Robinsons, Puregold and other leading supermarkets and groceries nationwide! Gather more #EverydayEasySarap tips by Prime Moms for Prime Moms only from Prime Mom Club.