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
COXINHAS DE GALINHA
Coxinha means ‘little thigh’, and these delicious Brazilian chicken and cream cheese stuffed croquetas are vaguely chicken-thigh-shaped. They are a little time-consuming and fiddly to make, so this recipe makes a generous quantity. You can also prepare the filling and dough ahead of time and store in the fridge for up to 24 hours before
AREPAS WITH QUESO BLANCO AND GUASACACA
Arepas are unassuming little cornmeal cakes, but one bite will have you hooked – their crunchy outside and chewy inside make for an addictive texture. They are found all over Venezuela, stuffed full of various tasty fillings, but here I’ve used my favourite combination of fresh homemade cheese and the wonderfully named guasacaca . Guasacaca
PUPUSAS CON CURTIDO
Pupusas are thick corn cakes stuffed with cheese, beans or meat. In their home country of El Salvador they are a common sight on street carts or in the fabulously named pupuserías , the cafés dedicated to serving them. Curtido is a pickled slaw that gets better with time, so make it well ahead for
TEQUILA, MANGO AND LIME NIEVE
Nieve means ‘snow’ in Spanish, and this is a boozy, fruity grown-up sorbet popular on street food carts across Mexico. It is such a simple, easy treat, perfect for sharing on hot days. The double blitzing in the food processor makes it very smooth, and it just melts on your tongue. Note: you will need
TACOS DE PESCADO ESTILO ENSENADA
Fish tacos are often found in the Baja California region of Mexico. However, they aren’t as common across the US and abroad, so I decided to share a little bit of Baja California with you in this recipe. What makes these tacos Ensendada-style is the unique sour cream sauce that is made in this port
TAMALES WITH PULLED PORK AND CHILLI SAUCE
Mexican tamales are lovely parcels of steamed corn dough stuffed with a variety of usually meaty fillings. I’ve used a seductive mix of pulled pork and punchy chilli sauce. Making tamales is a little labour-intensive, but you can make the pork and sauce ahead of time, and it will keep in the fridge very happily
