I love meat. I love it madly and tenderly. Juicy meat flesh surprisingly well combines harsh flavours of spices and delicate taste of fibers.
Accurately chopped into even cubes, it gives a great mosaic-effect contrast with the bright green of cucumber. It can taste so differently: salty, flat, peppered, hot, sweetish or with a bit of sourness. And this recipe combines it all.
Its special aroma is due to ginger juice. Coriander leaves, typical for the oriental cuisine, sound so elegant and subtle, giving perfect flavour accents.
Ingredients
Method
- Combine all the ingredients, salt and pepper to taste.
- Marinade the cucumber in ginger juice for 40 minutes.
- Chop the meat finely, mix with the onion and the coriander leaves, dress with the sauce and shape the meatballs.
- Put the sauce on the plate, marinated cucumber and the meatballs on top.
- Decorate with the garlic chips, microgreen and chili.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.
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