Meals

Palabok

Filipino palabok topped with Argentina Giniling, shrimp, tinapa flakes and chicharron over a rich orange sauce. Base 5 servings, scales to canteen and catering volume.

  • Servings 5
Featured CPFS SKUs
Pancit palabok in a food service tray topped with shrimp, egg wedges, and crushed chicharon
Ingredients

What you'll need.

Servings
5
Scales every ingredient amount below. Need this scaled for your operation?
Quantity Unit Ingredient
For the topping
250 g Argentina Giniling View product
1 cup Baguio pechay
Noodles & sauce
200 g Palabok noodles
1 pack Palabok seasonings
Garnishes
0.5 piece Tinapa flakes
2 pieces Fried and cubed tokwa
0.5 cup Cooked shrimp
0.5 cup Chicharon, crumbled
2 pieces Eggs, hard boiled
0.25 cup Sliced green scallions
Procedure

How to cook it.

  1. Cook the topping

    Heat Argentina Giniling in a pan. Add baguio pechay, until slightly wilted. Set aside.

  2. Prepare the sauce

    Reconstitute palabok sauce according to package directions.

  3. Assemble the dish

    Place soaked palabok noodles on a plate. Top with prepared sauce. Garnish with hardboiled eggs, Argentina Giniling, green onions and crushed chicharron. Add any other suggested toppings, as you like. Serve with sliced calamansi and fried garlic.

Cost calculator

Cost it for your operation.

Enter your own pack size and pack price per ingredient. The calculator works out each line, the batch total, and the cost per serving. Nothing is saved or sent.

Ingredient Used Pack size (same unit) Pack price (₱) Cost (₱)
For the topping
Argentina Giniling 250 g
Baguio pechay 1 cup
Noodles & sauce
Palabok noodles 200 g
Palabok seasonings 1 pack
Garnishes
Tinapa flakes 0.5 piece
Fried and cubed tokwa 2 pieces
Cooked shrimp 0.5 cup
Chicharon, crumbled 0.5 cup
Eggs, hard boiled 2 pieces
Sliced green scallions 0.25 cup
Estimated batch total ₱0.00
Approx cost per serving (5 servings) ₱0.00

Estimates only. Enter prices in the same unit as the "Used" column (e.g. a 1000 g pack against grams). Verify final costs with CPFS.
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