I have very special memories of Sabah. I have very special friends from that beautiful land. I’ve climbed the highest peak, I’ve dived the deepest oceans and I’ve explored the unchartered jungles (wait , I’m lying there.. I’ve yet to step foot into Maliau Basin) I have tremendous respect to the people of that land.. one of my sweetest memory definitely was 4 years ago when I went freediving off the island of Kulapuan and spear fished with people of the sea or The Bajau Lauts. I like to think that I have family there. Another vivid memory was dancing and singing the nite away accompanied by traditional folk music and knowing that I am in a safe place :) ... it’s the Keamatan weekend .. this is the time everyone gets together regardless of race, religion or creed and celebrate a good year past and ahead .. even thou i am far on this part of Malaysia. I wish all my family and friends a good Keamatan. Party safe and note that I am always there in spirit .. so today’s recipe is something I first ever tried in Sabah The first ever time I was introduced to this dish was by the sea gypsies in Semporna, Sabah. It’s crunchy, sweet and salty. Great as a Salad, side dish or even an appetite opener with plain white rice... today I cooking “Latok” . Boleh Bah Kalau Kau •
#Latok or Sea Grapes is available here thru @latok_by_saadiah •
Ingredient •
Fresh Latok •
Shallots •
Birds Eye Cili •
Fried or steamed anchovies •
Vinegar or lime juice •
Shot on GoProHERO8
Edited by GoProApp •
@latok_by_saadiah @gopro @gopromysg @amazingborneo @sabahtourism @sabahhacks
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