This unusual mixture can make an intriguing finger food to serve as an appetiser or a simple and delicious lunch or snack. We make this dish with small biscuit cutters; this technique is our invention. Normally, for a family meal, just spread the mixture over the base of a frying pan. The traditional topping uses Chinese chives – but we use loads of mixed herbs.
Makes 2 large or 12 small cakes | Cooking time: 20 mins
Soybean oil for frying and greasing
2 eggs, beaten
100g mixed herbs including chives, chopped
1 tsp ginger
¼ tsp cooking wine
½-1 tsp salt
2 tsp sesame oil (more if liked)
3 cups cornmeal (medium coarse grain)
3 cups water
Heat a good 2 tbsp oil in the wok. Tip in the beaten eggs and fry/scramble with chopsticks until lightly cooked. Remove quickly while the mixture is still light and fluffy and allow to cool. Chop the egg into tiny pieces and mix with the chopped herbs, add the ginger, season with cooking wine, salt and sesame oil.
Measure out the cornmeal into a bowl and gradually add the water to make a liquid paste. Start to work immediately as this paste dries out very quickly. Heat a flat-bottomed pan over a low heat. Lightly grease, place a number of moulds onto the pan, and fill with the paste, making a biscuit of a bit less than 1cm thick. Top with the herby egg mixture, cover the pan and cook very gently. This dish burns very easily so keep the heat down. The cake should be cooked in 3-5 minutes.
Serve warm or cold (but not chilled).
P – In moderation—more herbs, fewer chives which are heating
V – Make sure the chives are soft and therefore more digestible
K – In moderation—more chives for you