In a dry pan, toast off glutinous rice until golden brown, set aside to cool. Then grind (or pound) until course.
In a wok, add the peanut oil and saute the mined meat until completely browned and cooked.
Turn off the heat, and add your chilli flakes, sugar, fish sauce, calamansi lime juice, sliced kaffir and shallots. Stir and combine all the ingredients. Taste before you let the mix cool.
When cool, combine with coriander, spring onions, mint, basil to plate.
Garnish with toasted rice.