Telur Sarang Bistik Paprik Ayam

Break 3 eggs into a bowl and mix in 1 tablespoon cornstarch, 1 teaspoon vinegar, and a pinch of salt. Whisk until well combined.

Prepare a thin funnel or piping bag and use it to shape the egg mixture into small patties (bistik).

Heat oil in a pan over medium heat and fry the egg patties until they achieve a crispy texture.

While frying, finely chop 1.5 large onions and 2 garlic cloves.

In a separate pan, sauté the chopped onions and garlic with red chili flakes for a minute or two.

Add 1 tablespoon chicken pesto to the mixture and stir well.

Add lemongrass, calamansi leaves, and a small amount of water to create a flavorful broth. Cook until the liquid has slightly reduced.

Add 1/2 bulb of shallots and sauté for another minute or two.

Add sliced carrots, long beans, baby corn, broccoli florets, and chicken breast meat. Stir well.

Pour in chili sauce, oyster sauce, and fish sauce. Add sugar and stir to combine.

If desired, add 3-4 bird's eye chilies and one tomato, and cilantro leaves for garnish.

Serve the dish with the fried egg patties on top or alongside.