This is the third post of my Tah chin series (See 1st here and 2nd one here). In this post, I braise the meat in between two rice layers and by means of the steam generated on bottom. Traditionally, meat Tah chin dishes are not cooked this way and mostly, fully cooked pieces of meats are layered in between parboiled rice. This however, is rather a new and different method and I have not seen any similar example on the web or real life.
Furthermore, I try a new recipe for the custard by using egg yolks and cream. I also mix the meat with a rich umami mushroom pomegranate sauce.
For Rice and custard:
2 cups of Jasmine rice
3 cup of water
1 TBSP salt
½ cup yogurt
½ cup single cream
3 egg yolks
2 TBSP sugar
Pinch of saffron
1 lb stewing beef, cut into medium pieces
1 medium white onion, finely chopped
2 bay leaves
½ TSP dark chili powder
½ TSP Allspice
25 gram dried wild mushroom, soaked in ½ cup water and reconstituted
½ cup black barberries(or regular if you can't find them black)
2 TBSP pomegranate molasses
Soak mushrooms overnight. Make custard by combing, yogurt, yolks and cream. Season with pepper and add the sugar and saffron. No salt is needed as rice will have plenty.
Season meat pieces, preheat the pan and brown them all sides.
Add onion, bay leaves and all the spices and cook till onion is translucent. Add mushrooms and the soaking liquid, barberries and molasses. Heat till all the liquid is evaporated and the sauce is thick.
Time to assemble some Tah chin!
Lay half of the rice mixture on bottom, then lay all the meat mixture and finish with rest of the rice. Make sure the meat layer is well trapped otherwise the exposed meat pieces won't cook! the braise will fail!
The meat was melt-in-your-mouth-tender!