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LATOK

Kampung Panji, 91308 Semporna, Sabah

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Introduction and history

Photo 1: Latok

Source: Agro Bazar

Latok is a type of seaweed from the species Caulerpa lentillifera, commonly known as "sea grapes" due to its appearance that resembles small green grape-like beads. Latok is widely recognized as a traditional delicacy among the Bajau Laut ethnic community in the eastern coastal regions of Sabah, particularly in the districts of Semporna, Tawau, Kunak, Lahad Datu, Sandakan, as well as in the northern region of Kudat. It is typically served as a side dish (ulam) alongside rice and grilled fish, or consumed raw with a mix of calamansi lime juice, bird’s eye chili, shredded unripe mango, or fermented shrimp paste (sambal belacan), depending on individual preferences (Hussain Sutani, 2024).

Latok is not only favoured for its unique taste and freshness but also for its crisp texture and the popping sensation it creates in the mouth when eaten. The Bajau Laut community believes that consuming Latok contributes to good health and longevity due to its high content of vitamins A and C, calcium, magnesium, and omega-3 fatty acids (Syakilla et al., 2022). Additionally, according to Fakhrulddin et al. (2021), Latok is rich in antioxidants and anti-inflammatory properties, and may help regulate blood sugar levels, making it a nutritious food choice for those seeking to enhance their daily diet.

Functions and Roles

Latok serves multiple functions in both the dietary and cultural contexts of maritime communities in Sabah. Traditionally, it is consumed as a side dish or accompaniment to main seafood-based meals, especially grilled fish, prawns, or squid. Its fresh taste and crunchy texture add flavour diversity to the main dish, making it a naturally refreshing appetizer. However, Latok is less suitable to be paired with meat-based dishes such as chicken or beef due to its dominant oceanic flavour and raw nature.

In addition to its role as a side dish, Latok also functions as a functional food, rich in marine minerals and natural dietary fiber. It is believed to aid digestion, improve skin health, and provide essential nutrients such as iodine and iron. As such, Latok is not only appreciated for its gastronomic value but also regarded as a healthy food source that contributes to physical well-being.

In the modern context, the function of Latok has expanded beyond its traditional culinary use. It has now entered the category of light snacks or ready-to-eat products that can be enjoyed at any time. Through product innovation, Latok is now dried and packaged in modern forms for mass marketing, including instant versions that only require hot water to restore its original freshness. This innovation allows Latok to be made available to consumers outside of Sabah and makes it more market-friendly.

Latok also plays an increasingly significant role in the local community's economy. It has been commercialized in various forms by local entrepreneurs, creating job opportunities and boosting the income of those involved in its production and distribution. At the same time, Latok serves as a culinary ambassador for the Bajau ethnic heritage, introducing Sabah’s rich food traditions to both domestic and international tourists. Thus, Latok functions not only as a food item but also as a vehicle for cultural preservation, ethnic identity reinforcement, and local economic empowerment.

Photo 2: Commercial Packaging of Latok

Source: Agro Bazar

Traditional Attire/ Accessories

Equipment/ Ingredients

350 grams of fresh Latok (sea grapes)
2 liters of clean water
1 jug of iced water
6 calamansi limes
6 bird’s eye chilies
2 unripe mangoes
½ teaspoon of salt
¼ teaspoon of seasoning powder
Shrim paste (Sambal belacan) - optional

Method / Preparation Method / Presentation Method

Wash the Latok thoroughly with clean water and soak it in iced water for 10–15 minutes. This step is essential to maintain its crisp texture and fresh taste.
After soaking, drain the Latok and place it in a clean bowl.
Prepare the flavor mixture by squeezing the juice of calamansi limes, slicing the bird’s eye chilies, finely chopping the unripe mangoes, and adding salt and seasoning powder. Mix all ingredients well until evenly combined.
If you prefer to enjoy Latok with sambal belacan, pound the chilies and fermented shrimp paste with a pinch of salt and seasoning powder, then mix in freshly squeezed calamansi juice. This sambal can be placed on top of the Latok or served on the side.
Arrange the Latok on a serving plate. It is now ready to be enjoyed with steamed rice, grilled fish, or as a fresh side dish (ulam) with various meals.

Photo 2: Latok Dish Source: Amsalib Pisali

Figures and Achievements

Reference Source

Bahan Bacaan

Du Preez, R. (2020). Caulerpa lentillifera (sea grapes) improves bowel movement frequency and alleviates skin dryness: A pilot study in healthy Vietnamese adults. Journal of Applied Phycology, 35(6), 2957–2983. https://doi.org/10.1007/s10811-023-03031-x

Fakhrulddin, I. M., Muta Harah, Z., Shiamala, R. D., & Azrie, A. M. (2021). Effect of salinity, light and fertilizer on Caulerpa lentillifera under culture conditions. AIP Conference Proceedings, 2347(1), 020074. https://doi.org/10.1063/5.0051569

Ismail, M. F., Abdullah, F. I., Ismail, I., Marlina, M., Ramaiya, S. D., Zulhilmi, M. A., Awang, M. A., & Zakaria, M. H. (2024). Cultivation of edible Caulerpa species in Malaysia: Current status and future prospects for sustainable aquaculture. Journal of Applied Phycology, 36, 2439–2458. https://doi.org/10.1007/s10811-024-03271-5

Malaysiakini. (2021, April 21). Regional seaweed delicacy 'latok' to be commercialised. https://www.malaysiakini.com/announcement/571536

Stuthmann, L. E., da Costa, B. B., & Kunzmann, A. (2023). Sea grapes (Caulerpa lentillifera J. Agardh, Chlorophyta) for human use: Structured review on recent research in cultivation, nutritional value, and post-harvest management. Journal of Applied Phycology, 35(6), 2957–2983. https://doi.org/10.1007/s10811-023-03031-x

Syakilla, N. (2022). A review on nutrients, phytochemicals, and health benefits of Caulerpa lentillifera (sea grapes). Marine Drugs, 20(10), 608. https://doi.org/10.3390/md20100608

Wikipedia contributors. (2025, April 3). Caulerpa lentillifera. In Wikipedia, The Free Encyclopedia. Retrieved August 6, 2025, from https://en.wikipedia.org/wiki/Caulerpa_lentillifera