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Kampung Panji, 91308 Semporna, Sabah
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Introduction and history
Latok is a type of seaweed of the species Caulerpa Lentillifera which is also known as "sea grape" because of its shape that resembles a small green grape seed. Latok is very popular as a traditional food for the Bajau Laut ethnic community in the waters of the East Coast of Sabah covering the districts of Semporna, Tawau, Kunak, Lahad Datu, Sandakan and in the Northern area of Sabah namely the Kudat district. Latok is usually served as a side dish with rice, grilled fish, or eaten raw with a mixture of musk lime juice, kampung chili, unripe mango or chili condiment according to their respective tastes (Hussain Sutani, 2024).
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● 350 grams of fresh Latok
● 1 jug of cold or ice water
● 6 musk limes
● 6 bird’s eyes chillies
● 2 unripe mangoes
● ½ teaspoon salt
● ¼ teaspoon seasoning powder
● Chili condiment (optional)
1. Wash the latok with clean water and soak it in cold water or ice water for 10-15 minutes. This step is important to maintain the crispy texture and fresh taste of latok.
2. Once soaked, drain the latok and place it in a clean bowl.
3. Prepare the ingredients of the mixture by squeezing the juice of musk lime, sliced bird’s eyes chilies, finely chopped unripe mango, salt and seasoning powder. Then, mix all the ingredients together until well
4. If you want to dip latok with chili condiment, mash bird’s eyes chilies and belacan with a mixture of a little salt and seasoning powder and then sprinkle with musk lime juice. Chili condiment can be placed on top or served separately.
5. Place latok on a plate and it is ready to be eaten with white rice, grilled fish, or as a side dish in various dishes.
Hussain Sutani, 47 years old, Kampung Panji, Semporna, Sabah. 3 October 2024.
Reference Source
Fakhrulddin, I. M., Harah, Z. M., Shiamala, R. D., & Azrie, A. M. (2021). Effect of salinity, light and fertilizer on Caulerpa lentillifera under culture conditions. In AIP Conference Proceedings. 2347(1). AIP Publishing.
Syakilla, N., George, R., Chye, F. Y., Pindi, W., Mantihal, S., Wahab, N. A., & Matanjun, P. (2022). A review on nutrients, phytochemicals, and health benefits of green seaweed, caulerpa lentillifera. Foods, 11(18), 2832. https://doi.org/10.3390/foods11182832
Location
State JKKN Contact Information
Encik Hassanal Redzuan
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Sabah
Kompleks JKKN Sabah,
Jalan Tasik off KM4 Jalan Penampang,
88200 Kota Kinabalu
SABAH
088-205070
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