Potential in seaweed farming

(Above) Close-up of the ‘lattut lipan’ (left) and ‘lattut buah’ that are cultivated as part of the research into the commercial viability of the seaweed at the Langkawi FRI in Bukit Malut, Langkawi, Kedah. (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.