Macaroni Chicharon recipe | Crispy Pasta Macaroni Penne 

Cookware & Kitchen Utensils being used by Kim's kitchen:
Silicon Cooking Utensil
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Retractable Steamer (Carote)
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Wooden Chopping Board
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Measuring Cups & Spoons
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Tefal Fry Pan
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Air Fryer 4.5L
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Portable Butane Gas Stove
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Non-Stick Silicone Kitchen Utensils
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Non-Stick Deep Fry Pan with Lid
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Saucepan with Lid (Made with Maifan Stone and Non-Stick Coating)
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Non-Stick Maifan Stone Coating Die-Cast Casserole (with Free Saucepot with Lid and Free Wooden Ladle)
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Video & Camera Accessories & Vlogging Materials:
Tripod with Holder (Wireless Bluetooth Remote)
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Ring Light with Stand
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Double Sided Background Backdrop Paper
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Ingredients:
250 grams Macaroni Penne Pasta
1 tbsp Salt
1 piece Chicken Broth Cube
2 tbsp Cooking Oil
4 cups Water
Procedure:
1. In a large pot, bring to boil 4 cups of water.
2. Add the macaroni, salt, chicken broth cube, and cooking oil.
3. Stir occasionally. Cook for 12 - 15 minutes or until the macaroni is tender (but not overcooked).
4. Drain the water and transfer to a wide and flat container. Scatter each macaroni separately to each other.
5. Sun dry for 2 days then transfer to a smaller container.
6. Deep fry in a hot oil in high heat for a few seconds.
7. Serve with dipping spiced vinegar or coat with cheese, barbeque, or sourcream powder.
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