Pancit na Puti, Max's Style Fried Chicken and Cassava Cake

Yesterday was Mama Rosa's birthday and we had some homestyle Pinoy cooking - Sotanghon na Puti, Cassava Cake and bottomless Max-style Fried Chicken. 

For the sotanghon, I use the Pancit na Puti recipe but instead of bihon, I always use sotanghon. I first tasted this dish during one of our office parties where we would always order from our "suki" Mang Julio.

Here's my recipe:

1/4 kilo sotanghon (soaked in water)

2 chicken breasts

1 cup chopped lechon kawali

1/4 cup minced garlic

1 medium onion, sliced

1/3 cup sliced green onions

1/4 cup cooking oil

freshly ground black pepper

salt

chicken bouillon

1/3 cup patis (fish sauce)

Directions:

Boil chicken breasts until tender in 1 liter of water. Set aside broth. Cut chicken into small pieces once cooled. Saute garlic and onions in cooking oil. Add chicken pieces and patis. Let patis boil for 2 minutes then add chicken broth and bouillon. Let the broth simmer for 5 minutes then add sotanghon. After 5 minutes, add the spring onions, salt and pepper.  Top with the chopped lechon kawali as served.

For the Max's style fried chicken:

Chicken fryer

cornstarch

salt

pepper

oil for frying

Directions:  Split the chicken lengthwise. Rinse well. Coat will cornstarch and season with salt and pepper.  Steam for 30 minutes. Let the chicken halves dry. (May be kept in the freezer also!). When about to serve, heat oil and fry the chicken. Drain and serve with, of course, Jufran banana catsup.  

And for the Cassava cake, I picked this recipe from the internet:

For the cake:

2 lbs. grated cassava

1 14 oz condensed milk (reserve 1/3 c. for topping)

1 14 oz. can coconut milk (reserve /3 c. for topping)

1 12 oz. can evaporated milk

2/3 cup sugar

3 eggs

1 cup grated young coconut

For the topping:

3 yolks

1/3 c. reserved sweetened condensed milk

1/3 c. reserved coconut cream

Directions:  Pre-heat oven to 325F.  In a large mixing bowl, combine cake ingredients. Mix well. Pour equally into 2 large greased rectangular pans. Bake until top is no longer liquid (30 minutes). Mix topping ingredients well and spread evenly on the two cakes. Bake for an additional 20-30 minutes. Cook cakes completely.