Traditional South African Bobotie

Method

1. 01Weigh your cookware. Place the empty skillet, saucepan, and mixing bowl on a kitchen scale and record their weights.
2. 02Start the yellow rice. Rinse the rice until water runs mostly clear. Combine rice, water, turmeric, salt, and raisins in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let sit 5 minutes, then fluff.
3. 03Preheat oven to 375°F (190°C).
4. 04Soak the bread. Place bread in a bowl and pour almond milk over it. Let soak 2–3 minutes until softened.
5. 05Cook the bobotie base. Heat a 12-inch oven-safe skillet over medium heat. Cook diced onion for 3–4 minutes until softened. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess liquid if needed.
6. 06Season the mixture. Stir in curry powder, tomato paste, raisins, soaked bread mixture, salt, and pepper. Cook 3–4 minutes until combined and spread evenly in the skillet.
7. 07Add the custard. Whisk together egg and egg whites, then pour evenly over the meat mixture. Add bay leaves if using.
8. 08Bake. Transfer the skillet to the oven and bake 20–22 minutes until the custard sets. Let rest 10 minutes before slicing.
9. 09Make the sambal. Combine tomatoes, onion, lemon juice or vinegar, and salt in a bowl. Mix and let sit 10 minutes.
10. 10Weigh finished components. Weigh each cooked component and subtract cookware weight to determine true food weight.
11. 11Portion meals. Divide each component by 5 servings using the calculated weights.