200 g elbow macaroni
100 g wheat flour
13 g chili powder
5 g chicken stock powder
10 g kaffir lime leaves
1 liter cooking oil
Bring a pot of water to a boil. Once boiling, add the macaroni and boil for 7 minutes.
Drain the boiled macaroni completely. Give the strainer or colander gentle shakes to make sure the water is completely drained.
Thoroughly coat the macaroni with flour, to prevent the macaroni from sticking and clumping together.
Add the cooking oil to a pan and fry the kaffir lime leaves until they start to crisp up. Set aside.
Add the flour coated macaroni into the pan and fry on medium heat until browned.
Remove the fried macaroni and completely drain the excess oil.
Put the fried macaroni in a bowl or jar.
Add the chili powder, chicken stock powder, and the fried kaffir lime leaves. Balado powder or BBQ powder are alternative seasoning choices.
Then shake the macaroni until all the seasoning is well mixed. Then set aside.
Transfer the Makaroni Pedas to the plate or bowl and serve.