lok, lok lek and lok lik

Lok, in Terengganu slang means to let, not to bother, couldn’t care less or anything similar.

‘Bakpe mung lok adik mung makang beluah tu?’

(Why let your brother messing up with the food?).

‘Loh gi lah, doh mung bijok sangak aku lok je lah.’

(Up to you, since you are so smart, I don’t want to bother.’)

To ‘lok’ could also meant to let the world passes you by. Or to some extend a reflection of apathy.

‘Ho. Nye lok belake. Minyok naik ke, berah naik ke, lok je. Tak dok nok ca’ra pong.’

(‘Huh. They just let it be. The oil price is up, rice price is up, no one bother. No one even care.’).

If ‘lok’ is apathy, ‘lok lek’ describe a state of indecision or fickle mindedness.

‘Nok gerok guane? Bos lok lek, lok lek nok buak putusang. Kita nok buak putusang kang dia dok setuju pulok.’

(‘How to move on? The boss is still undecided. If we decide for him, he might not agree with it.’)

Lok-lik?

That has nothing in common with lok and lok lek.

Lok-lik is a delicacy. A rare one made of dried rice. The older generation must have perfected the art of recycling. Rice, the cooked not the uncooked one, from the balance of our meal were dried in the sun for several days rather than thrown to the waste bin. In fact nothing goes to the waste bin. The balance of rice is kept as ‘nasik dinging’ (overnight rice) that makes a good late night supper or morning breakfast. And any ‘nasi goreng’ connosieour will swear that the best ‘nasi goreng’ must use the ‘nasi dingin’. The waste rice goes to the chicken. The sun-dried rice is later pounded in ‘lesung’, mixed with ‘menisang’ or 'gula melaka' and then stir-fried. Something else (I don’t know what) is added to make it a bit sticky. That cake is called ‘lok-lik’ - a sticky sweet and crunchy delicacy.

Ever heard someone saying ‘mek tu lok lik’ sikit (that lady’s a little ‘lok lik’)?

Oh, he meant she‘s deliciously sweet but a little errr… sticky.