Cut the chillis in half and transfer along with the garlic to a pestle and mortar. Gently crush garlic and chilies together, until you get a coarse paste. Tip: If you don't have a mortar, as an alternative use a blender instead.

Wash the runner beans in a sieve, drain the excess water and cut of the tops and bottoms. Then place back into the sieve. Get a small amount of runner beans on a chopping board. Cut the runner beans into roughly half an inch, small circular pieces.

Place onto a plate and repeat until all runner beans have been cut and set aside.

Grate the palm sugar block over a small bowl (or use white sugar) and set aside.

In a wok, add and heat the vegetable oil over medium-high heat. Now add the chilli and garlic paste and fry until fragrant (the aroma and spiciness is realstes) stirring occasionally to not burn the garlic.

Once aromas fills the kitchen add the mince meat to the wok. Break up the mince meat with a spatula into small pieces. Stir the mixture frequently, until the mince is almost cooked.

Turn the heat to low and let the runner beans cook to desired softness. Then add the basil leaves and let it cook for a minute, stirring occasionally. Turn off the heat, cover with a lid and set aside.

Let the egg cook for a few minutes. Do not move the egg, the whites will slowly begin to set. In the meantime, in a small bowl scoop some rice. Mould the rice and transfer to a serving bowl and set aside. Add some of the stir fried beef with holy basil onto the serving bowl. Go back to check the eggs.

Its ready to serve. Eat immediately while hot. Serve with one or two lime wedges (squeeze lime over the dish before eating).