Potpotlo Salad Recipe


  • ¼ kilo seaweed
  • 3 tomatoes, sliced

Cooking Instructions:

  1. Place the seaweed on a place and remove impurities. Place underrunning water to wash thoroughly.
  2. Place in the refrigerator to chill.
  3. Meanwhile, slice the tomatoes. Mix with the seaweed and serve immediately.
  4. Note: The potpotlo seaweed is  different from the more  common ar – arusip seaweed. It is not as grape – shaped as the latter and has seemingly branching leaves.