Top 3 Asian recipes to make with lye water
Updated: September 2022 What do kee chang, bagels, pretzels and ramen have in common? They all use a unique ingredient called lye water. Lye water is a strong alkaline liquid that changes the consistency and taste of certain foods. For example, it gives the glutinous rice of kee chang its distinct bitter flavour. Or makes Japanese ramen strong and chewy. What is lye water? In chemical terms, lye water is potassium carbonate. It doesn’t sound like a food ingredient but it is basically a potent alkaline not unlike soda bicarbonate. Having a high pH level, lye water creates chemical reactions that produces different flavours and textures. It is often used in Chinese cooking to make a variety of items from noodles and rice to speciality cakes. Usually you won’t even know that lye water is being used as only a
Updated: September 2022 What do kee chang, bagels, pretzels and ramen have in common? They all use a unique ingredient called lye water. Lye water
Homemade Alkaline Noodles/Ramen Noodles (碱水面) - Red House Spice
Easy Chinese Lye Noodles 簡單鹼水油麵 • Choochoo-ca-Chew
Easy Kutsinta Recipe - Soft & Chewy Filipino Steamed Cake – Global
Mooncake recipe - How to make Chinese mooncake (Quick and easy)
Lye Water Dumpling, Alkaline Dumpling, Kansui Dumpling (碱水粽
How to Make Ramen Noodles/Alkaline Noodles From Scratch
Lye water (Lihiya) is used to make 'kutsinta', a dessert that is well known in the Philippines. Lye water is also used to make traditional ramen
Lucia Lye Water - Lihiya 12oz - Just Asian Food
Alkaline Dumplings / Kee Chang (3 ways) - What To Cook Today
How to Make Malaysian-styled Vegan Char Siu Wonton Mee - WoonHeng
What is Lye Water?
