Rubina Shaukat
Professional Chef and Cookery TeacherRubina Shaukat is a professional chef who teaches cooking at a government technical college in Pakistan. She manages IngRecipe, sharing recipes and practical guides to ingredients and kitchen basics for home cooks. She also runs the Home Ingrecipe kitchen in Multan.
Chef's Recipes
Wasabi Mayonnaise
Wasabi Mayonnaise is a spicy and creamy sauce that typically consists of mayonnaise and wasabi paste. Wasabi paste is made from the grated root of the wasabi plant, which has a pungent and spicy flavor similar to horseradish.
Soy Apple and Ginger Sauce
Soy Apple and Ginger Sauce is a flavorful sauce that is commonly used to accompany grilled or pan-seared meats, particularly pork and chicken. The sauce typically consists of a mixture of soy sauce, apple juice or cider, ginger, garlic, and brown sugar, which are combined and simmered until the flavors meld together. The origins of
Gomashio – Japanese Sesame Salt
Gomashio is a Japanese condiment made from toasted sesame seeds and salt. This simple yet flavorful recipe involves grinding the sesame seeds with salt, resulting in a nutty and salty seasoning that can be sprinkled on rice, vegetables, and other dishes.
Carrots Egg Sesame Fried Rice
Carrots Egg Sesame Fried Rice Recipe Carrots, Eggs, and Sesame Fried Rice is a popular dish in Asian cuisine, particularly in China, where it is often served as a quick and easy meal. This recipe typically includes cooked white rice, diced carrots, scrambled eggs, soy sauce, and sesame oil, all cooked together in a wok
Wakame White Sesame and Soy Rice
Wakame White Sesame and Soy Rice is a healthy and flavorful dish that originates from Japan. This recipe features a combination of nutritious ingredients, including wakame seaweed, white sesame seeds, soy sauce, and rice.
Plain Boiled Rice
Plain Boiled Rice is a simple and versatile dish that is enjoyed in many cultures around the world. The exact origin of boiled rice is unclear, but it is believed to have been a staple food in China and other parts of Asia for thousands of years. To make boiled rice, you start by rinsing
