Bahan Ganti Untuk Herba dan Rempah Ratus

Courtersy of : ifood.tv



Kadang-kadang masa kita masak atau mencuba recipe baru, kita kekurangan setengah dari rempah ratus dan bahan perasa. Susah kan.... Bila dah masak, rasa macam kekurangan sesuatu... tapi kalau tanya pendapat para pengkritik di rumah ni, dengan muka selamba mereka akan cakap "kurang sedap lah Umi" Adusssshhh....... 

Di sini saya lampirkan jadual bahan-bahan ganti yang saya salin dari about.com home cooking. Macam-macam ada di sini.....


Tapi kena ingat, rasa makanan tidak akan exactly sama dengan the original intended recipe. Jadi, dinasihatkan untuk memulakan substitution dengan setengah dari jumlah yang di kehendaki di dalam recipe, kemudian, pandai-pandai adjust mengikut citarasa masing-masing. Siapa tahu, mungkin rasaa masakan menjadi lebih enak....



So, kalau tak cukup herba dan rempah ratus kat dapur tu tak adalah alasan tak nak masak kan......

Rempah            Bahan Ganti
Allspice               Cinnamon; cassia; dash of nutmeg or mace; or dash of cloves
Aniseed               Fennel seed or a few drops anise extract
Cardamom          Ginger
Chili Powder       Dash bottled hot pepper sauce plus a combination of oregano and cumin
Cinnamon            Nutmeg or allspice (use only 1/4 of the amount)
Cloves                Allspice; cinnamon; or nutmeg
Cumin                 Chili powder
Ginger                 Allspice; cinnamon; mace; or nutmeg
Mace                  Allspice; cinnamon; ginger; or nutmeg
Nutmeg               Cinnamon; ginger; or mace
Saffron                Dash turmeric (for color)


Herba                      Bahan Ganti
Basil                         Oregano or thyme
Chervil                      Tarragon or parsley
Chive                        Green onion; onion; or leek
Cilantro                     Parsley
Italian Seasoning        Blend of any of these: basil, oregano, rosemary, and ground red pepper
Marjoram                  Basil; thyme; or savory
Mint                          Basil; marjoram; or rosemary
Oregano                   Thyme or basil
Parsley                      Chervil or cilantro
Poultry Seasoning    Sage plus a blend of any of these: thyme, marjoram, savory, black pepper, and rosemary
Red Pepper               Dash bottled hot pepper sauce or black pepper
Rosemary                 Thyme; tarragon; or savory
Sage                         Poultry seasoning; savory; marjoram; or rosemary
Savory                     Thyme; marjoram; or sage
Tarragon                  Chervil; dash fennel seed; or dash aniseed
Thyme                      Basil; marjoram; oregano; or savory

Selamat Mencuba

Alcohol Substitutions in Halal Cooking

As Muslim, cooking with alcohol is not an option, haram.... Jadi masakan dan makanan yang kita makan kena pastikan ianya adalah halal. Firman Allah yang bermaksud: "Hai orang-orang yang beriman, makanlah di antara rezeki yang baik-baik yang Kami berikan kepadamu dan bersyukurlah
kepada Allah, jika benar-benar hanya kepada-Nya kamu beriman." (al-Baqarah: 172)



 Tapi sesetengah recipe mengandungi alcohol. Agak memeningkan bila nak masak kan... Nak ganti dengan apa ye? Seperti biasa saya membuat rujukan di internet, bukan setakat bahan rujukan untuk kerja2 di office, bahan masakan dan macam2 lagi saya cari di internet. Susah kalau tak ada internet ni....

Saya terjumpa beberapa websites yang promote masakan secara halal dan bahan2 halal yang boleh digunakan sebagai bahan ganti untuk alcohol. Untuk western food, alcohol ini deperlukan untuk menyedapkan rasa masakan. Bagi penggemar masakan ini, tentulah agak susah untuk menikmati makanan ini sebab ia mengandungi bahan2 yang tidak halal.

Websites yang telah saya baca adalah:
1. Chef Yusuf website. Di sini Chef Yusuf berkongsi info dalam pentingnya memasak dan myediakan makanan dalam Islam. I found this website is very, very informative.

2. My Halal Kitchen. Di sini pemilik blog ini menulis dan berkongsi pendapat tentang masakan, makanan dan dapur yang halal.  

Di sini saya "copy and paste"  dari About.com Home Cooking. jadual mengenai bahan2 ganti untuk bahan alcohol. Malangnya buat masa ini saya tidak dapat mengalih bahasa ke Bahasa Melayu. Insyaallah, kalau ada masa, saya akan alihbahasa ke Bahasa Melayu.   

Alcoholic Ingredient	Description	Substitution
Amaretto	Italian almond-flavored liqueur	Almond extract.
Beer or ale	Various types.	For light beers, substitute chicken broth, ginger ale or white grape juice. For heavier beers, use a stronger beef, chicken or mushroom broth or stock. Non-alcoholic beers may also be substituted.
Brandy	Liquor made of distilled wine or fruit juice.	Scotch or bourbon. If a particular flavor is specified, use the corresponding fruit juice, such as apple, apricot, cherry, peach, raspberry etc. or grape juice. Corresponding flavored extracts can be used for small amounts.
Calvados	Apple brandy	Apple juice concentrate or juice.
Chambord	Black raspberry liqueur	Raspberry juice, syrup or extract.
Champagne	Sparkling white wine.	Sparkling white grape juice, ginger ale, white wine.
Claret	Light red wine or Bordeaux.	Non-alcoholic wine, diluted currant or grape juice, cherry cider syrup.
Cognac	Aged, double-distilled wine or fermented fruit juice. Cognac is considered the finest brandy.	Other less expensive brandies may be substituted, as well as Scotch or whiskey, or use peach, apricot or pear juice.
Cointreau	French, orange-flavored liqueur.	Orange juice concentrate or regular orange juice that has been reduced to a thicker consistency.
Curacao	Liqueur made from bitter Seville oranges.	Orange juice frozen concentrate or reduced fresh orange juice.
Creme de menthe	Thick and syrupy, sweetened mint liqueur. Comes both clear and green.	Mix spearmint extract or oil with a little water or grapefruit juice. Use a drop of food coloring if you need the green color.
Framboise	French raspberry liqueur.	Raspberry juice or syrup.
Frangelico	Italian hazelnut liqueur.	Hazelnut or almond extract.
Galliano	Golden Italian anise liqueur.	Licorice extract.
Grand Marnier	French liqueur, orange-flavored.	Orange juice frozen concentrate or reduced fresh orange juice.
Grappa	Italian grape brandy.	Grape juice or reduced red wine.
Grenadine	Pomegranate syrup, sometimes alcoholic.	Pomegranate syrup or juice.
Hard Cider	Fermented, alcoholic cider.	Apple cider or juice.
Kahlua	Syrupy Mexican liqueur made with coffee and cocoa beans.	Strong coffee or espresso with a touch of cocoa powder.
Kirsch (Kirchwasser)	Colorless liqueur made of cherries.	Black cherry, raspberry, boysenberry, currant, or grape juice or syrup, or cherry cider.
Red Burgundy	Dry French wine.	Non-alcoholic wine, red wine vinegar, grape juice.
Red wine	Sweet or dry wine.	Non-alcoholic wine, beef or chicken broth or stock, diluted red wine vinegar, red grape juice diluted with red wine vinegar or rice vinegar, tomato juice, liquid from canned mushrooms, plain water.
Rum	Liquor distilled from molasses or sugar syrup.	For light rum, use pineapple juice flavored with almond extract. For dark rum, use molasses thinned with pineapple juice and flavored with almond extract. Or use rum extract flavoring.
Sake	Fermented rice drink.	Rice vinegar.
Schnapps	Flavored, colorless liquor.	Use corresponding flavored extract such as peppermint, peach, etc.
Sherry	Fortified dessert wine, sweet or dry, some with a slightly nutty flavor.	Orange or pineapple juice.
Southern Comfort	Bourbon mixed with peach liqueur.	Peach nectar mixed with a little cider vinegar.
Tequila	Liquor made of the agave plant.	Cactus nectar or juice.
Triple Sec	Orang-flavored liqueur.	Orange juice frozen concentrate or reduced fresh orange juice.
Vermouth	Wine-based drink infused with herbs, sweet or dry.	For sweet, use non-alcoholic sweet wine, apple or grape juice or balsamic vinegar. For dry, use non-alcoholic white wine, white grape juice or white wine vinegar.
Whiskey (whisky)	Distilled liquor.	Bourbon, Scotch and whiskey may be used interchangably. Small amounts may be eliminated. Large amounts cannot be effectively substituted.
White Burgundy	Dry French wine.	Non-alcoholic wine, white grape juice diluted with white wine vinegar.
White wine	Sweet or dry wine.	Non-alcoholic wine, chicken broth or stock, diluted white wine vinegar or cider vinegar, white grape juice diluted with white wine vinegar, ginger ale, canned mushroom liquid, water. For marinades, substitute 1/4 cup vinegar plus 1 Tbsp sugar plus 1/4 cup water.