Cicoh (Dip)


In Trengganuspeak we have two different words to describe the different manners of dipping. If a person dip just a small portion of (for example) a banana (pisang) in honey (madu); in Trengganuspeak we name the dipping process as ‘cicoh’. So we’ll say ‘pisang cicoh madu‘. But if a person dip the whole banana in honey; the dipping process is no more cicoh but celok. Hence we now say ‘pisang celok madu‘.

Trengganufolks like to ‘cicoh‘ (dip) their crackers, cookies, certain types of bread and cakes in their drinks. The most preferred drinks for dipping are coffee, tea and ‘Milo’. I’m not so sure if fresh fruit juice and fizzy drinks are also used for dippings. Anyway my siblings and I love to cicoh our cookies and crackers in ‘Milo‘. ‘Biskuk jagung’ (cream cracker) also known as ‘biskuk pak ssegi’ (according to mum) is usually eaten dipped in drinks – in our case, we dip the crackers in ‘Milo‘. Other cookies such as ‘Tiger Biskuat‘, ‘Tiger Susu’ and ‘Biskuk Marie’ are also tasty for cicoh ‘Milo’. During the Eid celebrations I often saw people cicoh their ‘biskuk raya’ (cookies baked for Eid) in their drinks back in Kuala Terengganu; but I prefer to eat my Eid cookies just the way they were.

One should try ‘buoh ulu cicoh Milo‘. ‘Buoh ulu’ or bahulu is a Malaysian sweet cake made from eggs, flour and sugar. They can be soft or crisp depending on how long they were baked. ‘Buoh ulu’ is actually tasty on its own but when dipped in ‘Milo’ -mmm… it surely tastes a lot better. The creamy and chocolaty taste of ‘Milo’ really enhanced the lovely taste of ‘buoh ulu‘. The ‘buoh ulu’ will then be very soft and just melt in my mouth. Sometimes I over ‘cicoh’ (over dip) the ‘buoh ulu’ until parts of my ‘buoh ulu’ sink to the bottom of my ‘Milo‘. I would then use a spoon to dig out my delicious ‘buoh ulu‘. Anyway not all type of cakes would be tasty when dip in drinks. I haven’t heard of anyone who dip their cheese cake or ‘nganang’ (a traditional Trengganu sweet cakes) in their drinks… but who knows?

Nenek (my grandmother) and dad loves to ‘cicoh’ their ‘roti kerah Kemamang’ (a special hard, dry and crispy bread from a district in Terengganu named Kemaman) in ‘kawe’ (black coffee). Another of nenek’s favourite is ‘kayu khammak’(a type of local Terengganu fried bread) cicoh tey o’ (plain tea). I do not like ‘kayu khammak cicoh air’ (drinks) for the drink will then become oily and I do not fancy drinking oily drinks. Oh yes; we drink the leftover drink used for dipping.

One should be creative in thinking of what to ‘cicoh’ in their drinks and of the type of drinks to choose as ‘nnyiccoh’ (a drink to cicoh in). Anyway don’t ever ‘cicoh’ your ‘ikang panggang’ (grilled fish) in your ‘kawe ‘(black coffee) or any other drink for it will then taste ‘anye’. Normally we ‘cicoh’ sweet or rather plain tasted food (eg: white bread) in our drinks but I know a few people who love the taste of ‘khepok kkeping’ (fish cracker) and ‘pulok lepa (please refer to Delicious Pulok) cicoh kawe‘; and I don’t mind to give that a try, I guess…

I perfectly understand the difference between ‘cicoh’ and ‘celok’ but when dad said ‘kicoh‘, I was puzzled. Fortunately mum was around and explained the meaning of ‘kicoh‘. So, if you plan to try dipping your ‘bouh ulu’ in your drink; please remember to ‘cicoh selo-selo’ (dip slowly) for if you over ‘cicoh’ it will be no more ‘cicoh’ but ‘celok‘ (dunk) and if that happens your ‘buoh ulu’ will sink to the bottom of your drink. But it is alright because you can still scoop the ‘buoh ulu’ with a spoon and eat it. However, never ever ‘kicoh’ (rinse) your ‘buoh ulu’ in your drink for it will break to tiny pieces and become too messy to be eaten.

Note: The ‘c’s in cicoh and celok are pronounced as the pronunciation of ‘ch’ in English. The act of ‘makang cicoh air’ (dipping food in drinks) should not be done in fancy restaurants or while eating in another people’s house. Infact it should not be done even in our house, if we have guests around. Anyway one can enjoy their food ‘cicoh air’ in food stalls, ordinary restaurants, very close relatives’ and friends’ houses (in Trengganu). Remember to ‘irup sapa abih’ (finish up) your drink after you are done dipping.

18 thoughts on “Cicoh (Dip)

  1. khepok kkping cicoh kawe panah gelegok is best enjoyed on a rainy day, especially musing ujang tekujuh.
    lepah mandi ujang buleh 2, 3 jang sapa kecuk jari, with trembling fingers you cicoh your khepok……

  2. So do ubi kayu rebuh cicoh nyo. Anyway I’ve never tried the real mandi ujang… which I can try.

  3. ‘Cicoh’ is more to dipping food on sauces than cicoh in milo or any other drinks.’Cicoh’ something in drinks or any other liquid is called dunk or dunking.In trengganulize perhaps it means the same cicoh on sauce nor on milo or other drinks. Is that so Amani?What about ‘colek’?

  4. Dear Aunty Rose,

    The only ‘colek’ that I know is the ‘colek’ that we use to cicoh unripe mangoes and other fruits. Anyway as I wrote before I am still very new to Trengganuspeak. Thank you for reading my blog.

  5. Buoh pauh muda (putik) cicoh kicap+gula+belacang+lada jarung + ummphh

    Buoh hulu (baulu) cicoh te o – ngancam

    Balok cicoh te o – buleh jugok peracor balok dang gao dengan nyor

    kerpok keping cicoh air cuka

    Mantan MB Tranung pernoh makang timung cina dengan madu…0ghang kata beracung

  6. Dear En Azahar,

    Thanks. My grandmother said never ever makang timung cine dengang madu or coca cola dengang pinado takuk beracung. By the way, I wonder what is balok? Even mum has no idea of what is balok.

  7. Balok is a kind roti kering…it comes in various shapes and sizes…what I like most is the one that is tawar dan keras…we have to break the balok into small pieces in lesong batu…kemudian gaul nyor sedap…

  8. Oops tertinggal satu fakta…Wan Mokhtar kata orang2 tua kata makan timun china dengan madu beracun…tapi itulah kegemarannya..langsung tak ada apa-apa masalah..

  9. Dear En Azahar,

    It seems that my mum has never seen or eaten balok.

    By the way, is the Wan Mokhtar mentioned above is the former MB of Terengganu? If so, he is my granduncle as he was married to my grandfather’s (atuk) sister and I call him Atuk Wan. May be the next time I meet him I’ll ask him about timun cina cicoh madu. He also like bekang.

  10. so wan mokhtar is your Atuk Wan… in case you know don’t yet, puan seri aishahtun published Koleksi Makanan Tradisional Terengganu (first print 1997)

    if you can get hold of a copy i’m sure you’ll ‘air liur nneleh’…
    87 traditional trengganu kuih,lauk complete with pictures.

    talking of ccolek buoh, orang utara ada makanan similar to ours but they call it rojak buah where the ccolek is poured onto the sliced buoh and eaten, whereas our rojok buoh is where the kuoh is made with ikang,tamarind,cuka,cili bo,nnisang nyior etc…the fruit of choice is buoh sto, and buoh sto ni kena rendang semalang mang dalang kuoh. so if you want to eat it today you have to start preparing it yesterday.

    the same kuoh can also be used for rojok betek.

    there are two other buoh for making rojok buoh but with different type of kuoh. no ikang is used – buoh stor (jangang confuse dengan buoh sto, this is a bigger variety of buoh gemia) and also pauh muda is used.

    both rojok buoh and rojok betek is best eaten with khepok keping of course.

  11. I saw the book in nenek’s house but since I’m only interested in eating and not cooking so I don’t really pay attention to recipe books. But now since I’ve started my blog maybe it is a good idea for me to check books on Terengganu recipe. Thanks. My mum said trube’ air liur dengo rojok sto but nenek said rojok stia (similar to buoh sto) is even tastier. Do you think I can still find the fruits in Terengganu nowadays? If so I’ll sure want to try them. I’ve tried rojok betek and I love them especially my nenek’s rojok betek. Mum said sometimes her kuoh rojok dok jjadi. Please advise me more about Terengganu food.

  12. Aiman, En.Azahar tu was aunty’s classmate in std 6 dulu2. He is now a vet.in Kuantan. If you drop by my blog, his blog is by the side…nature lover.

    Aunty dulu2, cicoh biskuk merry (minus its colorful icing sugar), sometimes leaving them in Milo till well soaked and then cedok with the spoon and tuck them all up.

    Kuoh rojok betik for Aiman Amani to try…

    1. Boil tulang ikang kering with blended dried chill for 30 minutes or more (3 keping tulang beso)
    2. Extract tamarind juice and add in (beso bola tenis)
    3. Meanwhile, prepare ikang panggang, debone them, mash finely (masuk je dalang blender with water), add in (5-6 ikan kembong or any ikang that you prefer).
    4. Add vinegar – apple cyder preferably (2 Tbl.spoons). The normal cuka is actually acid. Avoid using it.
    5. Add gula melaka (nnisang) – 1/2 keping , belacang (beso 50 cents coin or more if you like) and salt to taste.
    6. The kuoh should be masam, masin and manis. Well balanced, baru sedak.
    7. Make sure kuoh is thick.
    8. Before eating, letowk dulu kkerpowk kkeping on your plate and then betik, nenas, timun. Baru gaul betol2.
    9. Otherwise use kkherpowk kkeping as a spoon to scoop rojok and its kuoh.

    Variations – bebas nok letok banyok mana. But make sure tasty.OK?

    *** Kalu jjadi, kita bawok makang dekat uncle Syukur nasi dagang di subang jaya…boleh? Promote dekat dia, kuoh yang Aiman Amani buat ni.

    i

  13. kak shahidah suke cicoh biskuk dalang air mati je or in English, sky juice 🙂 it’s better, i think, because biskuk is already sweek do’oh.

    sometimes, i still can remember the taste of keppok kepping dipped in air sirak (sirap). weird, but almost as enjoyable as dipped in hot tea. a bit oily though, so just try it once if you want to know how it taste.

    oh ye, talking about cicoh, do you know that some of us do call the red, hot chilli dip for keppok lekor as lade? i sometimes confuse my frens by asking them to pass on the lade when i should have elaborate more as “sos cili”. as a result, they ignorantly pass my the cili idok* instead to eat with the keppok!

    imagine that 🙂

    * cili hidup or lada besar

  14. Dear Kak Shahidah,

    Even I find Trengganuspeak very confusing and back in Terengganu I normally could not understand them when people speak in full speed and so pekat.

  15. Amani,

    you can find that even Trengganuspeak differs for each dekroh (district).

    Kemamanese speaks a bit Kuantanese. the -ng or sa’du emphasizing sounds are more or less oblivious. besides, most of the PETRONAS workers and families are not from terengganu and thus, influencing the locals to speak in the outside (bercakap luar) in their conversation.

    Besut and Jerteh people are more Kelantanese. the -ng is often substituted with -ey that Kelantenese is famous of.

    i am proud to say that as a partial Marang origin, my -ng and sa’du is still intact 😉

    makang nasik sepinggang dengang kuwoh singgang ayang panggang cicoh belacang!

  16. Dear Kak Shahidah,

    Mum said the Kuala Berang dialect is harder to understand. Well even though I am from Kuala Terengganu, my Trengganuspeak is limited to common words only itu pong banyok saloh. And the way I pronounce them is weird.

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