(INGREDIENTS)

• 10 cloves Garlic
• 3 each Shallots
• 6 each Bird’s Eye Chilli
• 1 each Large Red Chilli
• 2 tsp Salt
• 2 tbsp Sweet Soy Sauce
• 2 tbsp Light Soy Sauce
• 2 tbsp Fish Sauce
• 3-4 tbsp water
• 2 tsp Sugar
• 4 tbsp Vegetable Oil
• 500 gram Pork minced
• 200 grams Green Snake Beans
• 1 bunch Holy Basil Leaves
• 4 bowls Cooked Rice
• 4 qty Large Eggs
• 2 tbsp Vegetable Oil

(INSTRUCTIONS)

1. Blend the garlic, shallots, chillies and salt together into a rough paste, and set aside.
2. Mix both soy sauces, fish sauce and 2 tbsp of water in a small bowl, and stir in the sugar to dissolve.
3. Heat the oil in a wok and throw in the chili-garlic pate and fry until fragrant. Add the pork and cook through then add green benas.
4. Add the soy and fish sauce mix and stir through, allowing to bubble before adding nearly all the basil and wilting it into the dish.
5. Serve over steam rice and scatter additional basil leaves on top as well as some fried eggs.
6. Fry some eggs, but leave the yolks runny.