Summer Recipes from Wild Ginger

Executive chef Jacky Lo from Wild Ginger in Bellevue has a few traditional recipes to pair with your late summer cookout. His Burmese Potato Salad and Lotus Root Salad recipes go well with just about any barbecue dish. Find ingredients for these dishes in the Seattle International District or at Uwajimaya in Bellevue. Read below for both recipes.

Burmese Potato Salad

Burmese Potato Salad.

Burmese Potato Salad. Photo by Mat Hayward Photography.

Dressing:

  • 4 tablespoon Oil (use the oil that you fried the shallots in below)
  • 4 tablespoon Tamarind juice
  • ½ teaspoon Shrimp paste
  • 3 tablespoon Fish sauce
  • 1 tablespoon Sesame seeds, toasted and pounded
 Salad:
  • 1 pound Yukon gold potatoes
  • 2 ounces White onion, chopped
  • 2 Green chilies, seeded and finely minced
  • 1 tablespoon Shallots, fried until golden in 4 Tbsp oil
  • ½ cup Mint, rough chopped
  • 2 slices Bacon, cooked and minced
 Directions:
Prepare dressing in jar and shake. Steam or boil potatoes until tender and let cool slightly. Peel and cube potatoes while they’re still warm. Toss warm potatoes with dressing and all other ingredients. Serve immediately as part of a multi-course meal.

Lotus Root Salad

Lotus Root Salad

Lotus Root Salad. Photo by Mat Hayward Photography.

Ingredients:
  • 1 pound Lotus root, peeled and sliced thin 1/8”
  • 2 cups Water
  • 1 teaspoon Vinegar
  • 2 Green onions, cut on bias
  • 1 tablespoon Sesame seeds, toasted
 Marinade:
  • 1 tablespoon Dark soy sauce
  • 4 tablespoons Soy sauce
  • 1 tablespoon Sesame oil
  • 1 tablespoon Shaoxing rice wine vinegar
  • 1.5 tablespoons Sugar
  • 4 slices Pickled ginger
 Directions:
Slice lotus root and blanch in boiling water for 15 -20 seconds. Drain and soak in vinegar/water solution. Combine the marinade ingredients in medium bowl.  Drain and discard vinegar water and place lotus root slices in marinate for one hour at room temperature or overnight in refrigerator, tossing occasionally to coat. Arrange lotus root on plate and garnish with onions and sesame seeds.
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