Laksam Latok: A Modern Twist on a Traditional Dish by UPM Students

By Subaashinee Kupusamy,

2 OCTOBER: A team of innovative students from Universiti Putra Malaysia (UPM) has created a fresh take on laksam, a well-loved traditional dish from Malaysia’s East Coast. Their version, named laksamudah, introduces latok, a type of seaweed, as a replacement for fish, making it suitable for vegetarians without compromising the dish’s signature taste.

Combined with soy pulp, the new dish mimics the texture of fish, offering a more sustainable and quicker-to-prepare alternative. Ready in just five minutes, this modern adaptation won praise at a recent innovation competition for its potential to bring Malaysian cuisine to the global stage. The inclusion of latok not only maintains the essence of laksam but also highlights the versatility of seaweed in contemporary cooking. This creative twist could promote wider use of latok-based products, contributing to the growth of local ingredients in international markets.

The students’ success illustrates how traditional dishes can be innovatively reimagined for modern needs while maintaining their cultural roots. By infusing sustainability, convenience, and nutrition into their product, they have opened doors for both vegetarians and those seeking a unique, authentic taste experience as stated in BULETIN TV3.