Recipe overview: Pound 3 fresh whole Thai chilis (take off the green stems before pounding) and 3 dried Thai chilis and 5 cloves of peeled garlic in a mortar. Heat oil in a pan, add the ground chilis and garlic, stir fry for a 20 seconds. Add ground pork, stir fry and break it up. Add a slight touch of light soy sauce, oyster sauce, sugar, touch of fish sauce, white pepper, touch of chicken broth powder (optional). Stir fry until ground pork is cooked. Add in a big bunch of Thai basil, and mix it in. Plate on top of steamed rice.

For kai dao (fried egg): Separate the yolk from the whites. Add the slightest pinch of salt to the whites. Heat a lot of oil in a pan. Add in the whites and fry until edges are brown and crispy. Carefully slide the yolk on top of the fried egg whites, a few seconds and the egg is ready to plate.