Perfect blend of spicy, sweet and savoury all in one pan with a quick stir fry and you’re ready to go. Top it up with a sizzling fried egg for a traditional delicious combination!


Prep timeCook timeTotal time
15 mins10 mins25 mins
Serves 3-4


Chilli paste:

  • 8 chilli padi (pound)
  • 1 fresh red chilli (pound)
  • 5 garlic clove (mince)


  • 2 tbsp water
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp dark soy sauce
  • 2 tsp fish sauce
  • 2 tsp sugar


  • 400g mince pork/chicken
  • 1/2 onion (diced)
  • 200g long beans /any vegetable (sliced)
  • 1 cup that basil (handful)


  1. CHILLI PASTE: Slice and pound chilli padi with fresh red chilli. Mix  together with the mince garlic to form a chilli paste. You can pound the garlic cloves if you do not have minced garlic at home.

  2. SAUCE MIXTURE: In a separate bowl, mix water, light soy sauce, oyster sauce, dark soy sauce, fish sauce, sugar and set aside.

  3. Heat up a wok/frying pan with 2 tbsp oil, fry chilli paste for 1-2 minutes.

  4. Add in the pork/chicken and stir-fry for another 5 minutes until nicely brown.

  5. Pour in the sauce mixture and mix for 1-2 minutes until all is combined.

  6. Next, add in vegetables and onions, stir-fry for another 5 minutes or until vegetables are cooked.

  7. Off the heat and throw in a handful of thai basil. Toss until well combine and ready to serve.

  8. Fry a crispy sunny side up egg to top it together with your meal and enjoy.

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