BonVivant

Hi, I don't have precise measurements but these are the ingredients in the marinade: 5-spice powder, dry sherry, tamari, sesame oil, and grated ginger root (just squeeze the fiberous pulp and use the liquid). I did make extra marinade and simmer it gently to make a dipping sauce for the pancakes seen in the photos. Pounded garlic and scotch bonnet chillis on the side for me.

Pork but tastes like Peking duck. Five-spice is one of the things in the marinade. 1.5kg raw. The result after almost 6 hours What the whole thing looks like --------------------- Ann_T, everything is small here, including fish Thanks. Host's note: this topic is one of many segments in the Dinner topic; the previous segment may be found at Dinner 2016 (Part 3).

One of my favourite fish, halibut. Made a batch of Vietnamese fish sauce to go with the fish today and tomorrow (brill).

I love your country and want to see all of it. It's taking rather longer than I expect (Spain is my love supreme). But next time it will be Alentejo. The foods there speak to me. The wine and the pigs alone are worth the trip. I do have a fantastic cookery book by Maria de Lourdes Modesto, and a few others. Btw, I have been to your city. (Did eat a few things there and drank a lot of port! Some photos here.) What's your favourite Portuguese meal? Mine is Cozido à Portuguesa. PS: I did try African chicken in Macau. Give me cozido any day.

Steamed silken tofu with leftover clams from the other day. An easy dinner and nothing gone to waste.

A cassoulet of sorts.

Sausage salad is very normal food in southern Germany. Often eaten as a light meal between lunch and dinner. And with as many a beer as one desires. Copious amounts of chopped chives are expected. One can also use cottage cheese or other things. I prefer quark. My very own sourdough (Store-bought) cured pork belly and other things.

One of the 3 things I made for dinner last night with a bag of frozen clam meat.

I used this blue cheese in the puff pastry. Sheep's milk.

Anna N, let's split the Flammkuchen. Unless you want this instead.... ----- Today's dinner: Risotto rice was used but I let it evaporate like "paella".

Flat bread (with fresh cream, onions, leeks and Speck).

Semolina dumplings (I used a Hungarian recipe), though it is not supposed to look like this. Grilled Belgian endives and Turkish garlicky sausages. The weather is getting better now. Soft sun light is still visible in the photos at dinner time.

OC, can't remember all the titles but for sure I have the Nyonya and Malaysian ones. Have to look for them in another room. Beautiful photography and easy to follow recipes.

No, not the bread kind. Besides liver bits there were mashed potatoes, flour, egg, thyme, some nutmeg.

OkanaganCook, nice lunch. I have a handful of those Periplus books, the Indonesian is probably one of them. (I couldn't unbold the text! Sorry!)

Looks like a steak but it's actually a very thick piece of lamb's liver. The thinner outer edges were trimmed and chopped up and all went in the dumplings. Fried onions were on the side, though usually I pile them on the liver.

Anna N, thank you kindly! Cheers!

Challenging dumplings, both to make and to photograph. These just have prawn filling.

Just for fun. The rest of lunch: From yesterday And of course, cheese.

Wild Sockeye today.

Noodle soup with tofu puffs from yesterday. And this is yesterday. I like to cook once, eat twice. Stuffed tofu with mince, wood ear mushrooms and preserved veg. Half of the batch had loads of Sichuan peppercorns in the mince. Dried bamboo shoots* and preserved Chinese veg (in a package) were also braised alongside the pork belly. Sherry and tamari. (*must be soaked and boiled before using)

Biggest chunk of monkfish I've ever had, 900g. I got the thickest part of the tail this time and not a whole one, that would be to much (both the fish and the cost). Seared then roasted in the oven. First brushed with garlic-chilli oil. Plus lots of mushrooms (sauteed together with Speck).

Halibut (1kg) roasted simply with a paste of fresh turmeric and lemongrass. I also made a Vietnamese fish sauce for it.

Anna N, they are common in the UK (where I got them, in Bakewell to be precise). I'm a fan of enamel cookware, especially by Riess of Austria (classic design only). Riess made enamelware is beautiful and the quality is high.

Steamed roe and pork mince. All 3 have different seasoning and extra ingredients. The one with Sichuan fermented bean curd in chilli oil is most popular in my house. Not pictured is simple stir-fried mixed mushrooms with Sichuan chilli peppers in oil. I ate an extra fermented bean curd just like this one on the side Another one of the three