Dish

Tebaloi

Tebaloi is made by mixing sago flour, sugar, and water to form a dough. The dough is then rolled out and cut into small pieces, which are then deep-fried until crispy and golden brown. Tebaloi can be served hot or cold, and is often enjoyed as a snack or appetizer.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Snack

Origins and history

Tebaloi has its origins in the state of Sarawak in Malaysia, where it is a popular snack. It is often sold in markets and street stalls throughout Sarawak, and is also enjoyed in other parts of Malaysia.

Dietary considerations

Tebaloi is a gluten-free snack that is suitable for those with gluten sensitivities or celiac disease. It is also a vegan snack, as it does not contain any animal products.

Variations

There are many variations of tebaloi, including different flavors and ingredients. Some popular variations include tebaloi with added spices such as chili or curry powder, and tebaloi with added toppings such as grated coconut or chopped nuts.

Presentation and garnishing

Tebaloi can be presented in a variety of ways, including on a platter or in individual serving dishes. It can be garnished with grated coconut or chopped nuts to add flavor and visual appeal.

Tips & Tricks

To make tebaloi, it is important to ensure that the dough is well-mixed and free of lumps. The tebaloi should be deep-fried until crispy and golden brown, but not overcooked or burnt.

Side-dishes

Tebaloi can be served on its own as a snack, or as a side dish with a main meal. It can also be served with a variety of dipping sauces, including sweet chili sauce or soy sauce.