Green apple rojak

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • cup (50 g) salted shelled peanuts
  • 4 dried red chiles, preferably Thai, stemmed
  • 1 tablespoon tamarind concentrate, such as Tamicon brand
  • 2 tablespoons jaggery or brown sugar
  • 2 Granny Smith or other tart green apples


Morning or Evening

In a large mortar and pestle, pound the peanuts until they’re finely crushed but not paste-like. Set aside half of them to use as garnish.

In a small skillet or sauté pan, toast the chiles over medium heat until they’re darkened on both sides, about 3 minutes. Break them into pieces and add them to the mortar. Pound the chiles and peanuts together until they form a paste and the chile pieces are mere flakes. Stir in the tamarind, brown sugar, and 2 tablespoons water. Set aside at room temperature until evening.


Core the apples and cut them into ¾-inch (2-cm) chunks. Put them in a bowl. Add the peanut sauce and toss to coat. Transfer to a serving dish, sprinkle with the reserved peanuts, and serve.