(Left) Nik Nazli (middle) and Langkawi FRI staff members tasting the ‘lattut’ seaweed which can be eaten raw without further processing unlike other types of seaweed. — Bernama
APART from shopping and visiting places of interest, visitors to Langkawi should also try the local unique and favourite salad dish made of a type of seaweed, better known as lattut.
The Caulerpa sp. marine algae has a soft yet crisp texture, and makes a tempting dish when dipped in tamarind sauce.
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