31 affordable and delicious recipes that cost under P250

Looking for a murang ulam recipes for your family? We got you covered! Listed down below are Pinoy ulam ideas under 250 pesos.

31 murang ulam recipes for you and your family!

If you’re a homemaker, you’ll agree that one of the chores that take up the most time is planning meals for the whole week. And it takes double the time if you’re not really good in the kitchen. Your kids can only have enough pancake and fried chicken in a week, right?

At some point, you’re going to have to up your game and think of dishes that are healthy, easy enough to cook, will fit your weekly budget, and most of all, can be enjoyed by the whole family.

Let us help you out in the meal planning aspect. Here are a few tipid ulam recipes that you can include in your weekly menu:

1. Stir-Fried Tofu – easy Pinoy ulam recipe

Ingredients:

• 2 Tbsp oil
• 1/4 cup onion, red, chopped
• 2 Tbsp garlic, minced
• 1/4 cup water
• 2 Tbsp soy sauce
• 500 g tofu, deep-fried, then cut into cubes

Instructions:

1. Sauté onion in oil until translucent. Add the garlic and saute until aromatic. Put pork and sauté until brown.
2.  Add the water, soy sauce. Simmer until pork is cooked. Add the fried tofu. Then serve.

Cooking time: 20 mins

2. Lumpiang Corned Beef

Ingredients:

• 1 can corned beef (150g)
• 12 pc lumpia wrapper, each piece cut into 2
• water, for sealing
• 1/2 cup oil, for frying

Instructions:

1. Put 1 1/2 teaspoon of corned beef on one end of the lumpia wrapper. Fold both sides to cover the filling.
2. Roll and damp edges with water to seal. Fry in hot oil until golden brown.
3. Drain fried lumpia on paper towels. One of the budget ulam recipes that your kids can enjoy.

Cooking time: 20 mins

3. Tinapa Rolls

Ingredients:

• 1/4 cup tinapang bangus, flaked, deboned 
• 1/3 cup carrot, finely grate.2 Tbsp onion, green, chopped
• 1/8 tsp salt
• 1/8 tsp pepper, black
• 8 pc lumpia wrapper

Instructions:

1. Combine all ingredients for the filling. Season with salt and pepper. Mix well. 
2. Spread 1 1/2 tablespoons of the mixture at the center of the lumpia wrapper. Fold both ends and roll. Fry until golden brown. Cut into two. Serve with Sweet Chili Sauce.

Cooking time: 30 mins

4. Kalabasa Guisado

Ingredients:

• 2 Tbsp oil
• 1/2 cup onion, red, chopped
• 2 tsp garlic, crushed
• 100 g pork, kasim, cut into strips
• Whole cup water
• 1/2 tsp salt
• 4 cups kalabasa/squash, cut into matchbox pieces
• 2 cups sitaw/yardlong beans, cut into 2-inch length

Instructions:

1.  In a pan, heat oil and sauté the onion and garlic until aromatic.
2. Add the pork and continue sautéing until lightly browned. Add bagoong and water then season with salt and pepper.
3. Put squash and simmer covered for 7 minutes. Then, add the sitaw and simmer for another 3 minutes. A perfect healthy budget ulam recipes added to your list.

Cooking time: 30 mins

5. Sizzling Hotdog

Ingredients:

• 2 Tbsp soy sauce
• 1 cup ketchup
• 2 Tbsp oil
• 500 g hotdog, sliced diagonally
• 1/2 cup onion, thinly sliced 
• 1/2 cup bell pepper, cut into chunks
• 2 pc siling haba, sliced diagonally 

Instructions:

1. Mix soy sauce, Ketchup and hot sauce in a bowl. Set aside.
2. In a pan, sauté hotdog in oil for 1 minute. Add onion and bell pepper and sauté for another 2 minutes.
3. Pour the sauce mixture and mix with hotdog, then add margarine. Pour in sizzling plate, garnish with siling haba.

Cooking time: 20 mins.

6. Adobong Itlog at Patatas

Ingredients:

• 1/4 cup oil
• 2 medium potatoes, peeled, cubed large
• 5 cloves garlic, lightly crushed
• 1/3 cup soy sauce
• 1/3 cup vinegar
• 1/4 teaspoon black peppercorns, crushed, more to taste
• 2 pieces bay leaves
• 5 large eggs
• 1/2 cups water, or as needed
• salt, to taste

Instructions:

1. In a medium pot over medium heat, heat oil. Season potatoes lightly with salt and pepper. Place in the hot oil and fry potatoes until golden brown all over. Remove potatoes and set aside. 
2. Remove excess oil from the pot, leaving only around 2 tablespoons oil or enough to cover the bottom of the pot. Add soy sauce, vinegar, bay leaves, pepper, eggs, and just enough water to cover the eggs. 
3. Bring mixture to a boil then simmer until eggs are soft-boiled, around 7 minutes. Remove eggs from the adobo sauce, and remove shells from eggs. Return eggs to the pot as well as the potatoes. Simmer just until the eggs are hard-boiled and potatoes are tender. Serve while hot.  

Cooking time: 30 mins

7. Mapo Tofu

Ingredients:

• 250 g tofu
• 2 Tbsp oil
• 1 Tbsp garlic, minced
• 1/2 cup onion, chopped
• 1 pouch Del monte Filipino Style Tomato Sauce
• 3 Tbsp soy sauce
• 2 pc siling labuyo, sliced
• 1 Tbsp sugar, white
• 1/4 cup water

Instructions:

1.  Dice tofu and set aside.
2. Sauté garlic, onion, and oil. Add DEL MONTE Filipino Style Tomato Sauce and the rest of the ingredients. Cover and simmer for 3 minutes.
3. Add tofu and stir gently to blend with the meat mixture. Simmer for another 5 minutes.

Cooking time: 15 mins

8. Cabbage Rolls

Ingredients:

• 300 g cabbage
• 1/2 cup pork, ground
• 1/2 cup rice, malagkit, cooked
• 2 Tbsp onion, chopped
• 1 egg, beaten 
• 3/4 tsp salt
• 1/4 tsp pepper, black
• 2 clove garlic, crushed
• 1 pouch Tomato Sauce (115g)
• 1 1/4 cups chicken stock
• 1/2 tsp cornstarch, dissolved in 1 tsp water

Instructions:

1. Cut large pieces of cabbage leaves into two. Remove the hard middle portion. Blanch for 15 seconds and soak in cold water. Set aside.
2. Combine other ingredients for filling. Mix thoroughly. Wrap every 1 tablespoon of mixture in cabbage leaves then secure with toothpick. Set aside.
3. Sauté garlic. Add Original Style Tomato Sauce, chicken stock and salt to taste. Allow it to simmer then add cabbage rolls. Simmer for 20-30 minutes or until cooked. Remove toothpick before serving.

Cooking time: 30 mins

9. Togue Guisado

Ingredients:

• 2 Tbsp oil
• 1/2 cup onion, red, sliced
• 2 tsp garlic, crushed
• 4 Tbsp soy sauce
• 1/2 cup carrot, sliced into matchstick pieces
• 800 g togue
• 1/2 tsp salt
• Half tsp pepper, black
• 2 tsp sugar, white
• 2 Tbsp green onions, sliced into 2-inch lengths

Instructions:

• In a pan, pre-heat oil then sauté onion until translucent. Add garlic and sauté until aromatic. 
• Sauté until the paste is slightly browned. Add the soy sauce then sauté until the shrimps are almost cooked.
• Add carrots and togue. Season with salt, pepper, and sugar. Sauté for 4 minutes. Garnish with chopped green onions.

Cooking time: 15 mins

10. Lumpiang Shanghai 

Ingredients:

• 2/3 tsp oil
• 1/3 tsp onion, red, minced
• 2 2/3 tbsp carrot, minced
• 1/8 tsp salt
• 1/8 tsp pepper, black
• 200 g pork, ground
• 1 pc egg, lightly beaten
• 2 tbsp kinchay
• 12 pc lumpia wrapper

Instructions:

1. Sauté onion, celery, and carrot in oil for 7 minutes or until tender. Season with soy sauce, salt, and pepper.
2. Allow the mixture to cool and add to ground pork with bread crumbs, egg, and kinchay. Mix thoroughly.
3. Wrap every 1 1/2 tablespoons of pork mixture in lumpia wrapper. Fry until golden brown.

Cooking time: 40 mins

11. Tortang Sardinas

Ingredients:

• 2 cans Sardines
• 3 eggs
• 1 medium onion (minced)
• 2 cloves garlic (minced)
• 2 tablespoon minced spring onions
• 1/3 cup carrot (finely chopped)
• salt & pepper to taste
• 2 tablespoon all purpose flour (optional)

Instructions:

1. Separate the sardines from its sauce. Then mash the sardines into tiny bits. Set aside.
2. Saute’ onion and garlic. Add carrot and saute’ for 2 to 3 minutes. Then add the mashed sardines. Saute’ for 1 minute. Once cooked, set aside and let it cool completely.
3. Crack and beat 3 eggs. Add the sautéed sardines mixture. Add spring onions and flour. Mix well. Season with salt and pepper to taste. Mix well.
4. Heat some oil in a pan. Scoop some mixture and shallow fry in medium heat. Flip to cook the other side. Cook until golden brown.

Cooking time: 20 mins

12. Ginataang Kalabasa at Sitaw – easy Pinoy ulam recipe

Ingredients:

• vegetable oil 
• 1 onion
• 1 garlic
• ginger
• ¼ kalabasa (kabocha squash)
• 2 cups of water
• pure coconut milk or coconut cream
• salt
• moringa or spinach leaves
• green onions
• Pepper

Instructions:

1. In a medium bowl, smash the shrimp’s head and pour 1 cup of water. Set aside.
2. Saute garlic and onion. Cook for 3-5 minutes or until soft. Then pour-in the shrimp’s head broth.
3. Add the string beans and squash, and cook for about 10 minutes.
4. Then pour the coconut milk. Stir carefully until it boils.
5. When boiling, cover the pot and simmer for another 5 minutes. Definitely one of your budget ulam recipes!

Cooking time: 30 mins

13. Canned Tuna Sisig – murang ulam recipes

Ingredients:

• 1 large garlic clove, minced
• Small red onion diced
• Large can tuna 1
• Whole tbsp cane vinegar
• ½ tbsp dark soy sauce
• ½ tbsp lime or calamansi juice
• Salt and pepper to taste
• Pinch of cayenne pepper or sliced bird-eye chilies/siling labuyo for a spicier version (amount as you wish)
• 1 tbsp mayonnaise
• 1 large egg

Instructions:

1. In a medium pan, sauté onion and garlic in 1 tablespoon oil (of your choice, I use coconut oil.)
2. Once the onion is softened, add tuna, vinegar, soy sauce, lime or calamansi juice Mix well and fry until the tuna is dry and crunchy.
3. Add mayonnaise and mix well.
4. If sisig seems too dry for your liking, add a teaspoon of oil.
5. Taste for seasoning.
6. Turn off heat and make a well in the middle of the tuna.
7. Crack an egg in the middle and mix well. Residual heat should cook it.

Cooking time: 20 mins

14. Egg Sarciado

Ingredients:

• 5 pcs egg, hard-boiled
•  
• 1 tbsp garlic, crushed
• 1/4 cup onion, chopped
• 1/2 pc chicken bouillon cube
• 1 pouch Filipino Style Tomato Sauce (90g)
• 1 1/3 cups water
• 1/2 cup potato, sliced
• 1/3 cup carrot, sliced
• 1/4 tsp salt
• 1/8 tsp pepper, black
• 1 pc egg, beaten
• 2 tbsp oil
• 1 tsp cornstarch, dissolved in 1 tsp water
• 1 tbsp green onions, sliced (optional)

Instructions:

1. Slice each egg lengthwise then set aside.
2. Sauté garlic, onion, and chicken cube. Add Filipino Style Tomato Sauce, water, potato, and carrot. Season with salt and pepper. Simmer for 10 minutes.
3. Add beaten egg and dissolved cornstarch. Simmer while stirring for 2 minutes, or until cooked. Add boiled eggs. Top with green onions if desired.

Cooking time: 35 mins

15. Ginataang Langka

Ingredients:

• 4 stalk tanglad
• 1 cup dilis, dried
• 500 g langka, unripe, sliced
• 1/4 cup onion, sliced
• 1 Tbsp ginger, crushed
• 2 cup coconut milk
• 1/4 cup bagoong alamang
• 1 cup coconut cream

Instructions:

1. Line bottom of pan with tanglad. Arrange dilis, langka, onion, and ginger on top. Add coconut milk and bagoong alamang. Simmer over low heat until langka is tender.
2. Cook for 10 minutes. Add coconut cream. Allow it to simmer. Serve.

Cooking time: 30 mins

16. Pork and Eggplant Saute’

Ingredients:

• 2 Tbsp oil
• 1/4 cup garlic, crushed
• 3 1/2 Tbsp onion, red, sliced
• 250 g pork, ground
• 700 g eggplant, sliced
• 2 pcs siling labuyo, sliced
• 1 1/3 Tbsp patis
• 1 pouch Filipino Style Tomato Sauce (200g)
• 250 g tofu, diced
• 1/2 cup water
• pepper, to taste

Instructions:

1. Sauté garlic, onion, and pork for 5 minutes. Add eggplants, sili, and patis. Cook for 2 minutes, stirring occasionally.
2. Add Filipino Style Tomato Sauce, tofu, water, and pepper to taste. Add wansuy. Bring to a boil then simmer for 10 minutes.

Cooking time: 30 mins

17. Corned Beef Guisado

Ingredients:

• 2 tbsp oil
• 1/2 cup onion, red, sliced
• 2 tsp garlic, minced
• can corned beef (260g)
• 1 cup water
• potato, diced
• whole tsp salt
• Half tsp pepper, black
• 1/2 bell pepper, red, cut into chunks
• 2 bell pepper, green, cut into chunks

Instructions:

1. In a pan, heat the oil and sauté the onions and garlic until aromatic.
2. Push the onions and garlic to one side of the pan. Sauté for 1 minute. Add corned beef, water, and potatoes. Simmer covered until the potatoes are cooked.
3. Season with salt and pepper. Add the bell peppers and sauté for 1 minute. This is one of the easiest budget ulam recipes that you can do.

Cooking time: 20 mins

18. Pechay Guisado

Ingredients:

• 2 tbsp oil
• 1/2 cup onion, red, sliced
• 2 tsp garlic, minced
• 100 ground pork, 
• 1 tbsp patis
• 1/2 cup water
• 500 g pechay Tagalog, sliced
• 2 tsp sugar, white
• Half tsp pepper, black

Instructions:

1. Heat oil and sauté onion and garlic until translucent. Add the ground pork and continue sautéing until lightly browned. 
2. Season with patis. Add water and scrape the bottom of the pan. Add pechay stalks first then add the leaves. Season with sugar and pepper. Serve. A must-try healthy budget ulam recipes for your family.

Cooking time: 15 mins

19. Eggplant Omelet/Tortang Talong

Ingredients:

• 8 g garlic chopped
• 30 g onion chopped
• 35 g tomato sliced
• 750 g eggplant
• 3 pcs egg, whisked

Instructions:

1. You start by boiling the eggplant until it’s tender, then remove the skin and chop.
2. In a pan, make it nice and hot, sauté the garlic, onions, and tomatoes, over medium to high heat. Once you can already smell the aroma of the vegetables, add in the chopped eggplant and continue sautéing for 5 minutes.
3. Add the scrambled eggs on top of the vegetables, try covering all sides. Continue to cook for about 3 minutes, or until the egg is fully cooked. Now it’s ready to serve.

Cooking time: 20 mins

20. Burger Patty

Ingredients:

• 500g ground pork
• 1 tsp. onion powder
• ¼ tsp. ground black pepper
• 1 tsp. salt

Instructions:

1. Combine all burger patty ingredients in a bowl. Shape patties from ½ cup scoops of the mixture.
2. Pan-fry patties on medium heat for 4 minutes on each side.
3. Assemble plates with a cup of cooked rice, topped with 2 or 3 patties and a serving of mushroom gravy.

Cooking time: 30 mins

21. Easy embutido

Ingredients:

• 1 pc egg
• 150 g pork, ground
• 1 pc cheesedog, chopped
• 2 Tbsp cheese, grated
• 1/4 cup bell pepper, red, chopped
• 1/4 cup onion, red, chopped
• 3/4 tsp salt
• 1/4 tsp pepper, black

Instructions:

1.  Combine all ingredients. Mix thoroughly.
2.  Put the mixture on one end of the foil. Roll to wrap then seal both ends.
3. Steam for 1 hour. 

Cooking time: 1 hr and 1o mins

Easy and delicious recipes that you can make with the whole family. Let us know how it goes in the kitchen!

More budget Pinoy ulam ideas

22. Tortang Giniling

Ingredients:

• 4 garlic (cloves), minced
• 1 pc onion, chopped
• 2 pcs tomatoes, chopped
• ¼ kg ground pork
• 1 pc potatoes, peeled and diced
• 1 pc carrot (small), diced
• 2 tbsp vegetable oil
• 6 pcs eggs (medium)
• 1 sachet 8g Magic Sarap

Instructions:

1. Saute garlic, onion, tomato, minced pork, potatoes, and carrot in vegetable oil and season with ½ sachet of Magic Sarap.
2. Mix egg and sprinkle with the remaining half of Magic Sarap.
3. Put and mix the beaten eggs, and cook. Cover the pan with a plate and invert. Place on serving plate and serve with preferred sauce.

23. Adobong Kangkong

Ingredients:

• 1 head garlic, crushed
• 4 pieces shallots, sliced
• 100 g ground pork
• 2 tbsp vegetable oil
• ¼ cup like
• 1 tbsp brown sugar
• ¼ tsp peppercorn
• ¼ cup Maggi Oyster Sauce
• 2 tbsp water
• ½ spinach tender stems and leaves
• 1 tbsp garlic, toasted

Instructions:

1. Saute garlic, shallots, and minced pork in vegetable oil.
2. Add vinegar, pepper, Maggi Oyster Sauce, brown sugar, and water. Boil for two (2) minutes.
3. Mix the spinach and cook for another two (2) minutes. Place on a plate and sprinkle with roasted garlic.

23. Misua Patola with Chicken

Ingredients:

• 2 tbsp vegetable oil
• 4 garlic (cloves), crushed
• 1 pc onion (small), chopped
• ¼ kg ground or chopped chicken
• 1 pc patola (small), sliced
• 4 cups water
• 2 sachets 8g Magic Sarap
• 2 bundles of rice
• 1 tbsp sliced ​​spring onions

Instructions:

1. Saute garlic, onion and chicken.
2. Apply patola and pour water. Boil and sprinkle with Magic Sarap.
3. Mix the noodles and spring onion. Transfer to serving bowl and serve.

24. Calamansi Fish Fillet

Ingredients:

• 1/4 cup calamansi juice, fresh
• 1 teaspoon fish sauce (patis)
• 2 tablespoons cilantro, chopped, plus more for garnish
• ground black pepper, to season
• 400 grams cream dory fillets, thawed
• 1 teaspoon vegetable oil
• 1 tablespoon unsalted butter
• 2 cloves garlic, smashed

Instructions:

1. Combine the calamansi juice, fish sauce, cilantro, and pepper in a small bowl.
2. Fish fillets should be partly filled in a small container. Drizzle half of the calamansi mixture over the fish and leave to marinade for at least 5 minutes.
3. Melt the butter and oil in a large skillet over medium heat. After sautéing, the garlic should be fragrant. Cooking time for fish fillets is about 5 minutes.
4. Cook for 2–3 minutes more on the other side. Drizzle the leftover calamansi mixture over the fish. cilantro as a garnish

25. Ginisang Sardinas

Ingredients:

• 2 tablespoons canola oil
• 1 medium red onion, peeled, sliced
• 3 cloves garlic, peeled, chopped
• 4 small native tomatoes, quartered
• 2 155-gram cans sardines in tomato sauce
• 1 tablespoon oyster sauce
• 1 calamansi, halved

Instructions:

1. Heat the oil in a pan on the stove. Cook until the onion is soft. Garlic and tomato come next. Cook, stirring occasionally, until aromatic and slightly softened.
2. Combine the sardines, tomato sauce, oyster sauce, and lime juice in a mixing bowl. Catch the lime seeds and throw them away. Stir until all of the ingredients are warm. Serve with steaming rice.

26. Creamy Monggo and Tuyo Rice – easy Pinoy ulam recipe

Ingredients:

• 1/4 cup butter
• 1 piece onion, sliced thinly
• 2 cloves garlic, chopped finely
• 1 cup frozen corn, thawed
• 1 cup munggo (mung beans), cooked
• 3 cups day-old rice
• 1/2 cup tuyo, skin and bones removed, flaked
• 1 table spoon flour
• salt
• 1 1/2 cups water
• 1 1/2 block quick-melting cheese, grated
• black pepper

Instructions:

1. In a large sauté pan, melt butter and saute onions and garlic until fragrant and mellow. Corn, carrots, and munggo should be roasted through in a skillet. Toss the rice with the vegetables until it is well covered in the seasoned butter and then toss in the tuyo and mix thoroughly.
2. Toss in the flour and stir until it is no longer pasty. Add the water and stir until it thickens. Cook, stirring occasionally, until the grated cheese has melted. Season with salt and ground black pepper to taste. Serve immediately.

27. Gising gising with Kangkong

Ingredients:

• 200 grams pork, use ground pork
• 2 bundles kangkong (water spinach) leaves, stems only, sliced into 1/2-inch pieces
• 1 tablespoon garlic, chopped
• 2 tablespoons canola oil
• 2 tablespoons white onion, chopped
• 1/2 cup coconut milk (gata)
• 2 tablespoons ginger, grated
• 2 tablespoons bagoong (shrimp paste)
• 1/4 cup coconut cream (kakang gata)
• 1 to 2 pieces finger chilies (siling pangsigang), sliced
• salt, to taste

Instructions:

1. In a pan over medium heat, sauté the onions, garlic, ginger, and bagoong. Cook until the ground pork has browned somewhat.
2. After adding the coconut milk and coconut cream, let for 2-3 minutes of simmering time.
3. Cook for 3 minutes more with the sliced chiles and kangkong stems, covered. Season to taste with salt and pepper. More green chilies can be added if desired.

28. Champorado

Ingredients:

• 2 1/2 cups water
• cup glutinous rice
• 3/4 cup dark chocolate, chopped
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• sweetened condensed milk, to serve (optional)

Instructions:

1. Half-fill a medium saucepan with water. Cook until the sticky rice is translucent and gooey, stirring frequently.
2. Dark chocolate is blended with sugar and vanilla extract. Stir until the chocolate has completely melted and the sugar has dissolved. Serve in hot bowls with a drizzle of milk on top if preferred.

29. Chicken Pakam

Ingredients:

• 1 small red onion, choppped
• 5 cloves garlic, chopped
• 2 tablespoons ginger, chopped
• 4 pieces tomatoes, chopped
• 4 pieces chicken thighs
• 2 tablespoons white vinegar
• 2 tablespoons fish sauce (patis)
• 1/2 cup water
• 2 tablespoons oil

Instructions:

1. Cook onions, garlic, and ginger in a pan until translucent. Cook, stirring occasionally, until the tomatoes have softened.
2. Add the chicken to the mix. Add the aromatics and stir until the chicken is lightly browned.
3. Combine the fish sauce and vinegar in a mixing bowl. After adding water and decreasing the heat, cook for around 25 to 30 minutes, covered. Serve alongside hot rice.

30. Creamy Burger Patty

Ingredients:

• 10 pcs burger patty
• 2 tbsp vegetable oil
• 1 pc onion (small), cut into strips
• ¼ cup sliced ​​button mushroom
• 1 tbsp flour
• 2 pcs garlic, minced
• 1 ¼ cups water
• 1 sachet 8g Magic Sarap
• ¼ cup Nestle All Purpose Cream
• 1 tsp minced parsley

Instructions:

1. Fry the patty in vegetable oil until golden brown.
2. Saute garlic, onion, and mushrooms in the same pan. Add flour and cook another minute. Mix with water, boil, and apply Magic Sarap
3. Place the burger in the pan and boil for two (2) minutes. Add Nestle All Purpose Cream and parsley.

31. Ginisang Ampalaya at Sardinas – Pinoy ulam ideas

Ingredients:

• 4 garlic (cloves), crushed
• 1 pc onion, diced
• 2 pcs tomatoes, diced
• 1 can sardines in tomato sauce
• 2 tbsp vegetable oil
• ¼ kg sliced ​​ampalaya, rinsed well
• 2 pcs eggs, beaten
• 1 sachet Magic Sarap
• ½ cup water

Instructions:

1. Saute garlic, onion, tomato, and sardines in oil.
2. Add the ampalaya and sauté for five (5) minutes. Mix the beaten eggs and cook.
3. Sprinkle with Magic Sarap and add ½ cup of water.

Additional info from Margaux Dolores