June 1, 2010
Potpotlo Salad Ingredients:
1/4 kilo seaweed
3 tomatoes, sliced
Potpotlo Salad Procedures:
1. Place the seaweed on a plate and remove impurities. Place under water and wash thoroughly.
2. Place in the refrigerator to chill.
3. Meanwhile, slice the tomatoes. Mix with the seaweed then serve immediately.
Note: The potpolo seaweed is different from the common ar-arusip seaweed. It is not as a graped-shape as a latter and has seemingly branching leaves.