Pokpoklo (also pukpuklo). A traditional Ilokano summer seaweed delicacy (pokpoklo is abundant during summers; also popular throughout the Philippines, and in Hawaii and Japan). Best as an appetizer.
Preparing it as a salad is simple. Just wash, rinse, to get rid of any bit of dirt or sand clinging in the morsel-like weed. Then toss it with fresh tomato slices. No need to put salt as this is already salty courtesy of saltwater (seawater). You can opt to sour it more with a squeeze of calamansi, or some vinegar (some folks love to just dip it in vinegar).
You'll love this slimy, salty, worm-like longish morsels (lots of Ilokanos just love it, though many prefer the ar-arosip [lato], this is so because loving pokpoklo is a kind of labor to acquire a distinct taste of its unusual sliminess and gumminess). Perfect with steaming rice and fried/grilled fish or meat.
(Originally blogged December 2, 2009)