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Beef and Coconut Rice

Spiced Beef Stir-Fry over Fragrant Coconut Rice

Ingredients:

For the Coconut Rice:

1 cup jasmine rice

1 cup coconut milk

1 cup water

1/2 teaspoon salt

For the Beef:

1 tablespoon vegetable oil

1 lb beef sirloin or flank steak, thinly sliced

1 teaspoon ground cumin

1 teaspoon soy sauce

1/2 teaspoon chili flakes (optional)

2 garlic cloves, minced

1 tablespoon ginger, minced

1 bell pepper, sliced

1 small onion, thinly sliced

2 tablespoons soy sauce

1 tablespoon lime juice

Fresh cilantro, for garnish

Directions:

Rinse jasmine rice under cold water until water runs clear. In a saucepan, combine coconut milk, water, and salt. Bring to a boil.

Add rice, reduce heat to low, cover, and simmer for 18–20 minutes or until liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.

While rice cooks, season beef with cumin, 1 teaspoon soy sauce, and chili flakes (if using).

Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, stir for 30 seconds.

Add beef slices and sear for 2–3 minutes until browned. Remove and set aside.

In the same skillet, sauté onion and bell pepper for 3–4 minutes until slightly softened.

Return beef to the pan, add 2 tablespoons soy sauce and lime juice. Stir-fry everything together for another 1–2 minutes.

Serve beef stir-fry over the coconut rice, garnished with fresh cilantro.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 520 kcal | Servings: 4 servings

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This Beef & Coconut Rice combo is bold, fragrant, and so satisfying. Perfect for when you want a tropical twist on dinner!

Grilled Salmon & Shrimp Fettuccine Alfredo
This luxurious dish features perfectly grilled salmon and shrimp nestled in a classic, creamy Parmesan Alfredo sauce, all tossed with tender fettuccine. It's an impressive meal that's surprisingly easy to make, perfect for a special occasion or a comforting weeknight dinner.

Yields: 2-3 servings
Prep time: 20 minutes (plus marinating time for seafood)
Cook time: 20-25 minutes

Ingredients:
Grilled Salmon & Shrimp:

1 (6-8 oz) salmon fillet, skin on or off
½ lb large shrimp, peeled and deveined
2 tbsp olive oil
2 cloves garlic, minced
½ tsp dried oregano
¼ tsp smoked paprika (optional, for color and flavor)
Salt & freshly cracked black pepper to taste
Lemon wedges for serving
Fettuccine:

8 oz fettuccine pasta
Creamy Alfredo Sauce:

2 tbsp unsalted butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese (plus more for serving)
¼ tsp ground black pepper
Pinch of salt (Parmesan is salty, so add cautiously)
¼ cup reserved pasta water (optional, for thinning)
2 tbsp fresh parsley, chopped (plus more for garnish)
Instructions:
Marinate Seafood & Prepare Grill:

Pat salmon and shrimp dry with paper towels. In a medium bowl, combine salmon fillet and shrimp with 2 tbsp olive oil, 2 minced garlic cloves, oregano, smoked paprika (if using), salt, and pepper. Toss gently to coat. Let marinate at room temperature for at least 15 minutes while you prepare other ingredients.
Preheat your grill or grill pan to medium-high heat.
Cook Fettuccine:

Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente.
Before draining, reserve about ¼ cup of the pasta water. Drain the rest of the pasta and set aside.
Grill Salmon & Shrimp:

Place the salmon fillet on the preheated grill. Grill for 4-6 minutes per side, or until cooked through and flaky (internal temperature of 145°F / 63°C). Cooking time will vary based on thickness. Remove salmon from grill and set aside.
Add the marinated shrimp to the grill. Grill for 1-2 minutes per side, or until pink and opaque. Shrimp cook very quickly! Remove shrimp from grill and set aside.
Once salmon is cool enough to handle, flake it into bite-sized pieces, discarding the skin if desired.
Make the Alfredo Sauce:

In a large skillet or saucepan, melt 2 tbsp butter over medium heat.
Add 3 cloves minced garlic and sauté for about 1 minute until fragrant. Do not brown.
Pour in the heavy cream, stirring constantly. Bring to a gentle simmer and let it cook for 2-3 minutes, stirring, until it begins to slightly thicken.
Gradually add 1 cup grated Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
Season with ground black pepper and a pinch of salt (taste first, as Parmesan adds salt). If the sauce is too thick, stir in a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
Stir in 2 tbsp fresh chopped parsley.
Combine & Serve:

Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss well to coat the pasta evenly in the creamy sauce.
Gently fold in the grilled salmon pieces and shrimp.
Serve immediately, garnished with extra grated Parmesan cheese, fresh chopped parsley, and a lemon wedge for a final squeeze of freshness.
Tips for Success:
Don't Overcook Seafood: Salmon and shrimp cook quickly, especially on a grill. Be mindful of cooking times to ensure they remain tender and juicy.
Fresh Parmesan: Using freshly grated Parmesan cheese makes a significant difference in the texture and flavor of your Alfredo sauce compared to pre-grated varieties.
Pasta Water: Always reserve some pasta water! It's your secret weapon for adjusting the sauce consistency if it becomes too thick.
Gentle Folding: Once the seafood is cooked, fold it into the pasta and sauce gently to prevent the salmon from breaking apart too much.
Serve Immediately: Alfredo sauce is best enjoyed fresh off the stove when it's at its creamiest.

Thai Coconut Lime Fish
Tender white fish fillets gently poached in a creamy coconut lime sauce infused with garlic, ginger, and Thai herbs. Perfect with jasmine rice for a fragrant, light meal.

Ingredients (Serves 2–3)
For the Fish:
2–3 white fish fillets (cod, halibut, snapper, or tilapia work well)

Salt and freshly ground black pepper, to taste

Juice of 1 lime

1 tablespoon neutral oil (vegetable, coconut, or avocado oil)

For the Sauce:
1 tablespoon oil (if not reusing fish pan)

2 cloves garlic, minced

1-inch piece of ginger, grated or finely chopped

1 small shallot or half a red onion, finely chopped

1 small red chili (like bird’s eye or Fresno), thinly sliced (optional for heat)

1 cup full-fat coconut milk

1 tablespoon fish sauce (or soy sauce for a vegetarian twist)

Zest of 1 lime

Juice of 1 lime (extra, separate from the marinade)

1 teaspoon brown sugar or palm sugar

Fresh cilantro and Thai basil, for garnish

Optional: 1 kaffir lime leaf, torn (for authentic flavor)

Suggested Sides:
Steamed jasmine or basmati rice

Stir-fried greens (like bok choy, spinach, or morning glory)

Cucumber salad or pickled carrots for contrast

Preparation Steps
1. Marinate the Fish
Pat fish fillets dry. Rub with salt, pepper, and lime juice. Let marinate for 10–15 minutes while you prep other ingredients .

2. Sear the Fish (Optional for Extra Flavor)
Heat oil in a skillet over medium heat. Add the fish fillets and sear for 2–3 minutes per side until lightly golden but not fully cooked through.

Remove from pan and set aside (they’ll finish cooking in the sauce).

3. Sauté the Aromatics
In the same pan, add a bit more oil if needed. Sauté garlic, ginger, and shallot until fragrant (about 1–2 minutes).

Add the chili and torn kaffir lime leaf if using. Stir to release aroma .

4. Make the Sauce
Pour in the coconut milk and bring to a gentle simmer. Stir in fish sauce, sugar, lime zest, and lime juice. Adjust to taste — it should be a balance of creamy, salty, tangy, and slightly sweet .

5. Poach the Fish
Nestle the fish fillets into the coconut sauce. Cover and simmer gently for 5–7 minutes, or until the fish flakes easily with a fork. Be careful not to overcook it .

To Serve
Spoon the creamy coconut lime sauce over the fish.

Garnish with chopped cilantro, Thai basil, and thin chili slices for color .

Serve hot over steamed jasmine rice with a lime wedge on the side .

Tips & Variations
For more veggies: Add baby spinach, snap peas, or bell peppers to the sauce during the last 3–4 minutes of cooking.

Make it spicier: Add Thai red curry paste (1 tsp) when sautéing aromatics for more heat and complexity .

Crispy version: Instead of poaching, fry the fish until crispy and serve with the sauce poured over.

Vegetarian option: Replace fish with tofu or mushrooms and use soy sauce instead of fish sauce.

Storage
Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove or microwave without boiling to preserve the coconut milk texture.

GOLIATH MISO CHICKEN DEEP DISH JOLT

Ingredients:
400 g chicken thigh, chopped
1 tbsp miso paste
2 garlic cloves, minced
1/2 cup sliced scallions
1 roll pizza dough
1 cup shredded mozzarella
Optional: chili flakes

Instructions:
1⃣ Cook chicken with garlic & miso until glazed.
2⃣ Press dough into pan, layer chicken, scallions, and cheese.
3⃣ Bake at 425°F (220°C) for 20–25 min. Sprinkle chili flakes if desired.

Prep: 10 min | Cook: 25 min | Total: 35 min | Serves: 4