In case, just in case you are wondering what is Ayam Masak Tiga Rasa, of course we Malaysians don't need any explaining, but to the rest of you, I must mentioned that Ayam Masak Tiga Rasa (Ayam Masak Merah, Ayam Goreng Berempah, Rendang Ayam & Sambal Serai Ayam) is known as Chicken Cooked Three Flavours, or even Chicken Three Tastes.Three flavours or three tastes (Ikan Asam Pedas)? Obviously, we Malaysian love spiciness, sourness and sweetness as one in a dish and specifically today, its in ayam or chicken. Of course, if you are asking me, there are hundreds of recipes for Ayam Masak Tiga Rasa and to each I suppose their best known style of cooking and ingredients too. How about my style to making Ayam Masak Tiga Rasa? I think its a totality of a different kinda and unique too. Why? If you take a look at the ingredients, I am sure you can understand why and I also didn't want to stick to the traditional type of Ayam Masak Merah. The common and as if we must follow the standard guideline to the ingredients (Sesame Chicken & Honey Chilli Chicken). I don't know about you, but I have never been comfortable with conforming to ingredients others opt for, as well as cooking technic because, like I always tell you, cooking begins with the ingredients we already have at home and we should set our own benchmark against our own cooking instead of comparing with others (Chicken Curry Potato, Butter Chicken, Chicken Varuval, Chicken Kebab, Masala Chicken Curry & Chicken Stew). I am sure you are agreeing? Alright guys, grab this recipe of mine to a Malaysian style spicy, sweet and sour Ayam Masak Tiga Rasa.
For the chicken
400g chicken - cut into bite sizes
1 tsp turmeric/kunyit powder
1/2 tbsp corn flour
1/2 tbsp rice flour
** Mix all together
For the gravy
1 1/2 tbsp dried chili paste
4 shallots - sliced thinly
1/2 inch ginger - cut into thin stripes
1 1/2 tbsp dried black currants/anggur kering
1/4 cup thick tamarind juice/asam jawa
Salt as needed
Oil as needed
When oil is heated, deep fry chicken till crispy and light brown in color.
Remove and keep aside.
Drain off excess oil and leave about 3 tbsp of oil in the same pan.
Sauté shallots and ginger.
Add chili paste and cook till oils splits
Pour tamarind juice and season with salt.
Add fried chicken and black currants.
Stir till chicken is coated in the gravy.
Remove from heat.