Heat a few tablespoons of oil in a work over medium heat.

Sauté chili paste for a few minutes until it darkens in color. Add in garlic and red onion. Keep sautéing to avoid garlic from getting burnt.

Toss in shredded chicken meat and add in chili sauce, light soy sauce and sesame oil. Place ‘ketupat’ into wok and mix to combine.

Make a well in the centre and add more oil if needed. Pour in beaten egg and allow the sides to cook. As the eggs cook, stir it carefully to mix with ‘ketupat’ to avoid breaking it. Once done, transfer the dish to a warm serving bowl and garnish with fried onion and red chilies.