By Torben Bouterse - Chef of Restaurant Hemmingway

Nam Kee vinaigrette a la 139

Zijfoto Torben

"In the past at school, like almost all children in the Netherlands, I had to write book reports. I once chose the book Oysters van Nam kee by Kees van Beijnum. Reading was not always my favorite activity. So the film appealed to me more. In the film, the lady lets the boy taste oysters in a restaurant on the Zeedijk in Amsterdam. Final score what is that Nam kee and what can I do with it? This is how this recipe was created in combination with Tomasu Soy Sauce. I use it with oysters, scallop, fish such as kingfish, sea bass, beef and very tasty with vegetarian dishes such as roasted celeriac or Asian dishes."

Ingredients

  • Shallot, 2
  • Garlic clove, 4
  • Red pepper, 1/2
  • Black bean paste, 30 g
  • Black garlic pulp, 10 g
  • Tomasu Soy Sauce, 200 ml
  • Tomasu Sweet Spicy Soy Sauce, 100 ml
  • Sunflower oil, 300 ml

Utilities

  • Sauce pan
  • Cutting board
  • Chef's knive
  • Whisk
  • Measuring cup
  • Preserving jar