Left Ovas…

Eggroll1School holidays are on, so we have time to take a little more care with breakfast, rather than scoffing toast and fruit or whatever and running out the door.

Last night was one of those ‘hey ya know what, it’s late and I can’t be bothered with ‘cuisine’ so let’s make life easy and NOT cook’ nights.
IGA chook, chopped salad veggies, cheese. On a plate. Right?!

This morning we’ve turned all those left-over bits plus some eggs into a trip down Sth East Asia memory lane.

Egg Roll Ups with left over dinner.

2 eggs each
1 cup chopped roast chicken
1/2 a red capsicum – sliced
some broccoli – chopped thin
1 tomato – segments
spring onions – sliced long and thin
some coriander – washed and picked
1/2 an avocado
1 teaspoon sesame seeds – toasted
2 tablespoons – hoi-sin sauce – mixed with 2 tablespoons water
fish sauce
sesame oil
peanut oil


First thing. You’ll need a real hot fry pan so if you’re working with some clapped out old electric bizzo like us, start now.
Beat the eggs really well with a couple of drops of fish sauce and set aside.
For the filling we’ve made what is essentially a warm salad.
Stir fry the capsicum, broccoli and spring onions in your hot pan for about 30 second, add few drops of sesame oil and most of the hoi-sin. Transfer to a bowl and combine with the other ingredients. Give the pan a good wipe out and return to the heat.

Add a tablespoon of peanut oil and wait till it just starts to smoke. Pour in enough egg mixture to coat the bottom and up the sides a little. Swirl the pan around to make this happen. We’re only cooking on one side here, no need for flipping. When the egg is set, use a thin spatula to lift up a corner of your omelette to check for a good brown colour. Slide out onto a plate and repeat. Make sure that pan is hot. Cover the first with another plate or foil to keep it warm..


Place some of your lovely salad in the middle and roll away. We put aside some coriander and spring onions to go on top and a little fresh chilli for me. Drizzle with a little of the hoi-sin/ water mixture and serve.


There is so much good fruit everywhere you look in Sth East Asia and in great variety. Some days I didn’t eat much else. Some chopped fresh rockmelon was a wonderful sweet foil to our very savoury roll-ups. Any tropical fruit is good here, just make sure it’s ripe.

What Kid Did

Heaps. No dough to make this week but easy for Kid to get amongst it.


Beating eggs, washing herbs, pulling chicken off the bones, making the warm salad with me, squeezing limes, toasting sesame seeds et al….


The reason for our quick and easy dinner last night ( not that we feel the need to make excuses) was a big busy day at Aussie World after I picked kid up from Mapleton where she’d stayed with her best friend for the weekend. Talk about luscious. Beautiful rainforest surrounds, wild-life galore and a pot belly stove. They were growing some great stuff too, finger limes and mandarins come to mind.

So we were both a bit exhausted.
After a dvd and good night’s sleep, this breakfast gave us all we needed to start the day firing.
Beach anybody?


Very fond foodie memories indeed.
What are some of your favourite foodie memories?

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  1. What a simple and delicious meal! Stealing this one for those kind of night!

    Liked by 1 person

  2. Hi, I’ve only just discovered Cook and Kid, but I like the cut of your jib! I especially like the way you’ve identified kid-friendly steps. I’ll be trying these with my eldest daughter for sure!

    Liked by 1 person

    • Hey! Thanks, I’ve just been looking at yours recently too. We’re all about getting the kids involved in everyday food. Not so much making smiley faces from sandwiches but actual things they can do to be useful and know how food works. Happy cooking 🙂

      Liked by 1 person

  1. The Year Of Cooking Congruously. | Cook And Kid

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