CHICHARON MACARONI PASTA | CRISPY MACARONI PASTA
Ingredients:
1 cup macaroni pasta
600ml water
1/2 tsp salt (for cooking pasta)
1/2 tsp oil (for cooking pasta)
Oil for frying
Salt to taste
Vinegar dipping sauce
Method
1.) First, cook the pasta. The proper way of cooking pasta is to boil the water first before adding the pasta. (Sometimes I boil water in the electric kettle then use it so it’s quicker).
2.) Add the salt and oil into the water. The salt gives a little taste to the pasta and the oil to prevent the pasta from sticking together.
3.) When the water is ready, pour the macaroni pasta, stir, then put the lid on. Cook the pasta for 10-12 minutes, but depends on the size of the pasta so better to taste it to make sure it is ready.
4.) When the pasta is ready, drain it using a colander. Run the pasta through under cold water then leave in the colander to dry for 10-15 minutes.
5.) Put the pasta in a baking pan, (you can put parchment paper or baking paper first). If you are in the Philippines, it is better to use bilao for sun drying and it is very much recommended!
6.) Leave the pasta outside to dry for 2 days.
7.) It’s ready when it’s gone hard as it was before.
8.) Prepare for deep frying! It is better to use a wide pot to fry but if you are running out of oil, you can use a saucepan like I have used in my video. Just be cautious!
9.) Fry the pasta per batch! Cook until they get lightly browned.
10.) Strain the oil then transfer on a plate with kitchen towel to soak up the excess oil from frying.
11.) Transfer into a bowl, add salt or you can add cheese powder as well, or any flavour you want.
12.) Make a vinegar dipping sauce, I’ve added chili flakes as seen on my video but you can use fresh chili if you have at home.
13.) ENJOY!
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