June 1, 2010

POTPOTLO SALAD

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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.



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