- ¼ kilo seaweed
- 3 tomatoes, sliced
- Place the seaweed on a place and remove impurities. Place underrunning water to wash thoroughly.
- Place in the refrigerator to chill.
- Meanwhile, slice the tomatoes. Mix with the seaweed and serve immediately.
- 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.
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