KUALA TERENGANU: Tahi itik, the famous east coast traditional delicacy, along with favourites like cucur badak, are here to stay, regardless of how ‘unappetising’ their names are.
Terengganu Menteri Besar Ahmad Razif Abdul Rahman said that cakes like tahi itik (duck droppings) and cucur badak (fried hippo) have been around for decades, perhaps centuries, and consumed by millions not only on the east coast of the peninsula, but elsewhere, too.
“People in Kelantan, Terengganu and Pahang, and even in southern Thailand, are familiar with tahi itik and cucur badak.
“When residents of these states and regions migrate to other states, they take with them the culinary traditions which have grown to be popular over there too,” he said in reference to the brouhaha over the ban on the ‘Pretzel Dog’ sold by Auntie Anne’s chain of eateries.
Razif added that there is nothing un-Islamic in referring to the two cakes by their traditional names.
Both treats are immensely popular at markets, especially at Ramadan bazaars during Hari Raya Puasa.
An elderly trader at the Pasar Besar Payang bazaar in Kuala Terengganu, Mok Cik Tipah Ngah, said tahi itik is said to have acquired its name due to its resemblance to duck droppings.
“But more so, the cake is essentially made from the white of a duck’s egg, with the yolk used to make other cakes like jala mas (netted, gold spring-hoppers) and bunga tanjung.
“In fact, tahi itik is also called kuih manis (sweet cake), but the local folks of Kelantan and Terengganu are adamant in calling it tahi itik and the name has stuck,” she said.
Cucur badak is made with steamed sweet potatoes, with a spicy dried shrimp floss and coconut filling.
Mok Cik Tipah added that there are also other quirky food names, like daun kentut (fart leaf), kucing seduduk (sitting cat) and tok aji serban (old man’s turban).
Some of Terengganu’s dishes have a hint of Thai culture and taste, owing to the state’s proximity to southern Thailand.