Place a pan over medium heat and add the chopped pork. Cook until the fat starts to render out. Then, add oyster sauce and soy sauce, stirring to combine for a few minutes until the pork is cooked through. Sprinkle palm sugar over the pork and stir continuously until the sugar melts and the pork turns a rich golden brown.
Add about 1 cup of water—just enough to cover the pork. Bring it to a boil over high heat, then reduce the heat to low and let it simmer for about 15 minutes, or until the sauce thickens. Turn off the heat.
Place a pan over medium heat and add about ¼ cup of boiling water. Chop the Chinese sausage into small bite-sized pieces. Cook the sausage, stirring occasionally, until the water has mostly evaporated and the sausage starts to brown. Flip the pieces to brown the other side, then remove from the heat.
Beat the eggs with a fork until frothy. Heat a pan over high heat and add the cooking oil. Pour the eggs into the pan and let them cook undisturbed until the edges turn golden brown. Carefully flip the egg and cook for another minute. Then remove from the heat.
Place a pan over medium-high heat and add 2 tablespoons of cooking oil. Add the shrimp paste and stir-fry for about 2 minutes, until the paste turns brown and fragrant.