I made a tiny mistake of posting one of these photos on IG and announcing that this recipe would be on the blog “soon.” Next thing I know, I have a bit more than usual visitors on my blog looking for this recipe. I thought for the New Year approaching post, I should post something SUPER healthy to be suitable for “New Year resolution” season and kept this recipe for much later, but apparently, I thought wrong. I am glad I was wrong. 🙂
As long as we are on the subject of New Year resolution, I would like to share some thoughts with you. Well, fasten your seatbelt because I will become a bit more serious for the next paragraphs OR you can scroll down to the recipe for the happy section 🙂
I hope New Year resolution for most people won’t ONLY revolve around their weight problems or their beauties. I don’t oppose to the goal of getting healthy by losing weights or even getting Botox to boost confidence. I especially admire ones who can have strict diet; I really love to have some of their willpowers. Though I hope this year, we add couple resolutions to our list. First, I hope we will be kind to ourselves, no matter what. I know many friends & family members who judges themselves harshly about their own appearances, their accomplishments, etc. when all I see is their beauties and their successes. When I told them that, they said I was just being kind. So I wish this year is the start for all of us to be happy with ourselves every single day no matter what life throws our way. Each of us only has one life, and we should definitely love it.
Second, I hope we will try to spend less time looking down on our phone and looking up to what surrounds us. Currently, it seems that we are willing to engage in the conversation on the phone than having a real conversation with people right in front of us. We might ignore friends/family sitting across the dinner table in order to comment on FB post. But, as we know, spending quality time with our loved ones is very important. After all, at the end of the day when we are emotional, who would prefer “virtual hugs” than the real snugly ones, right? Each of us only has a number of days on this earth, we should definitely spend it wisely.
Ok now, if my nephew can talk, he would have said…
- 1 sheet (14 oz.) frozen puff pastry, thawed and cut into 4 squares
- 300g. ground lamb (80% lean 20% fat)
- 4 eggs
- Non-stick cooking spray
- 1 tbs. chilli paste (นํ้าพริกเผา)
- 1 tbs. soy sauce
- 2 tbs. + 1 tsp. safflower seed oil
- 40g. mini radishes (if regular size, thinly sliced)
- 2-3 red pearl onions, peeled & thinly sliced
- 1 handful baby kale
- 1-2 cloves garlic, peeled & chopped
- salt & pepper
Preheat oven to 400F. Season ground lamb with salt, pepper and 1 tsp. safflower seed oil. Place the pastry on baking tray lined with non-stick baking paper; bake for 15-20 minutes or until puffed & golden. Set aside.
Spray muffin pan with Non-stick cooking spray, Crack eggs into muffin pan, and bake until almost cooked through, about 5 minutes. Set aside.
Heat the wok over high heat, add 2 tbs. safflower seed oil, onion and garlic, stir for a minute, then add seasoned ground lamb; stir-fry until cooked through. Add chilli paste, soy sauce, and taste to your liking. Depends on your chilli paste, you might not need to add sugar. Add radishes and baby kale; stir-fry for a minute. Set aside.
Hollow out each pastry, spoon lamb stir-fry in the hole, place each egg on top, and drizzle with the sauce. Serve immediately.
Happy New Year, everyone. I hope you have a wonderful 2015 & beyond. Huge hugs.
All images are copyright protected. Please do NOT use ANY OF MY IMAGES without prior permission.
If you want to use this recipe, please kindly use ‘link back’ to the this post for the recipe. I would really appreciate it if you do not republish my recipe word for word, in English or in any other language, on your site.
If you adapt any of my recipe, please kindly use ‘link back’ to my original post as well.
Thank you so much.