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Potential in seaweed farming


(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

(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.

Southern & Eastern Region

   

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