3mediumbirdseye chillies - adjust depending on heat required
1fistfulbasil - basil leaves
1tablespoonvegetable oil
3tablespoonssoy sauce - dark or blended
1tablespoonoyster sauce - naaman hoi oyster sauce
2teaspoonsfish sauce - naam pla fish sauce
1tablespoonsesame oil
½tablespoonsugar (white sugar)
Instructions
Start by chopping up the onion, garlic cloves, ginger and chillies.
Heat the oil in the wok and then add the garlic, ginger and chilli, stirring constantly to avoid burning. Once fragrant, add the chopped onion and stir again.
While the onion is in the pan, break up the pork mince. As the onion is beginning to soften and go translucent, add the mince and stir constantly until browned.
Add the soy, oyster and nam pla and stir well. Cook for a minute or two until the sauces are heated through, and then add the basil (I prefer it roughly chopped) and stir once more, adding the sugar to taste.
Turn the heat out and add the sesame oil and stir one final time just before serving (sesame oil burns at a relatively low temperature for oil) to add that extra familiar aromatic boost.
Serve with boiled rice (jasmine is fine, but basmati with a bit of bite left in it is preferential), and for the authentic touch, place a fried egg on top (crispy around the edges but with a runny yolk). KAI DAO!!!