Heat oil and fry tau cheong, garlic and shallots until fragrant.
Add combined ground ingredients (A) and continue to fry over a medium-low heat until oil rises and separates from the paste.
Stir in the meat and add seasoning. Fry until meat is well seasoned.
Add water and simmer meat until it is tender and the gravy is thick.
Dish out and serve immediately.
(Note: Pork belly can be substituted with chicken instead.)