Crunchy Rendang Vegetable Lettuce Wraps

Crunchy Rendang Vegetable Lettuce Wraps

Made With Our Indonesian Rendang -
2 SERVES
SERVES 4-5
prep
15 MINS PREP
20 MINS COOK
12 MINS COOK
This is one of our favourite healthy meal ideas. You can have it as with rice for a main, or serve the vegetables in lettuce as a delicious starter.
Anjum Signature

Tailored to Taste
I love the flavours and textures of the Chinese-style lettuce wraps - and they are healthy and vegan too, so make a great light meal. They are also really great as part of an Asian meal or as an appetisers.
Ingredients
  • 1 pack of The Spice Tailor Indonesian Rendang
  • 1 head romaine lettuce or ½ iceberg lettuce, leaves left whole
  • 120g shiitake mushrooms, sliced
  • 100g firm tofu, chopped
  • 100g water chestnuts, chopped
  • 100g carrots, finely diced or grated
  • 75g sweetcorn nibs
  • 50g green beans, cut into ½ cm lengths
  • 1-2 tbsp veg oil
  • Salt or soya sauce to taste
Method
  1. Cook the Rendang spices and sauces as per the instruction on the pack until you reach a dry consistency.
  2. Meanwhile, in a wok or large frying pan, heat the oil and gently brown the tofu for 1 minute. Add the mushrooms and cook until browned. Add a small splash of soya sauce and simmer for another minute.
  3. Add the rest of the vegetables and stir-fry for 2-3 minutes.
  4. Remove the chilli and other whole spices from the Rendang sauce and stir into the vegetables.
  5. Spoon into the lettuce leaves and serve garnished with some julienned carrot.
Tailored to Taste
I love the flavours and textures of the Chinese-style lettuce wraps - and they are healthy and vegan too, so make a great light meal. They are also really great as part of an Asian meal or as an appetisers.
  • 1 pack of The Spice Tailor Indonesian Rendang
  • 1 head romaine lettuce or ½ iceberg lettuce, leaves left whole
  • 120g shiitake mushrooms, sliced
  • 100g firm tofu, chopped
  • 100g water chestnuts, chopped
  • 100g carrots, finely diced or grated
  • 75g sweetcorn nibs
  • 50g green beans, cut into ½ cm lengths
  • 1-2 tbsp veg oil
  • Salt or soya sauce to taste
  1. Cook the Rendang spices and sauces as per the instruction on the pack until you reach a dry consistency.
  2. Meanwhile, in a wok or large frying pan, heat the oil and gently brown the tofu for 1 minute. Add the mushrooms and cook until browned. Add a small splash of soya sauce and simmer for another minute.
  3. Add the rest of the vegetables and stir-fry for 2-3 minutes.
  4. Remove the chilli and other whole spices from the Rendang sauce and stir into the vegetables.
  5. Spoon into the lettuce leaves and serve garnished with some julienned carrot.
MADE WITH OUR DELICIOUS
Indonesian Rendang

Indonesian food draws on influences from Indian and Chinese immigrants, merchants and passers-by. The popular Indonesian Rendang curry originates from the island of Sumatra. Here, the local Minangkabau people prepare it with much love and care for important festive occasions such as weddings and traditional ceremonies.

With ingredients such as cloves, cinnamon, cardamom, turmeric leaf, garlic, tamarind, onion and ginger, the Indian influences shine through in this festive curry. All these delicious spices, however, play second fiddle to the main flavours of roasted shallots and toasted coconut. The whole thing is lifted with aromatic lemongrass.

Whilst a traditional Rendang dish is a slow-cooked beef dish that is cooked and caramelized for hours in this spiced sauce until both marry together in a deeply flavourful caramelized dish, our Rendang is more sauce-like so the flavours can also work for other ingredients without the need for prolonged caramelizing. For that traditional Rendang, see the recipe below.

£3.15
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113p per 100g
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