“The Oysters and other dishes” – SOLD OUT

*** Our cookbook is sold out ***

“Nam Kee – De Oesters en andere gerechten” (The Oysters and other dishes) is our cookbook. The cookbook contains recipes of our best and most popular dishes and provides a peek in the kitchen of the most well-known Chinese restaurant of Amsterdam.

The cookbook is available (only in Dutch language) for EUR 17,50 (excluding possible shipping costs) and can be ordered through the contact form.

Below are two recipes from the cookbook!

Bean curd with mixed meat in a casserole


– Lean pork filet, tenderloin, chicken filet, 100 g of each
– 1 tablespoon potato flour
– broth or water
– 1 piece bean curd, 350-450 g
– vegetable oil
– 3 Chinese mushrooms (steep in water for appr. 3 hours)
– 1/2 head of iceberg lettuce
– 3 thin slices of ginger
– 1/2 teaspoon salt
– 1 tablespoon oyster sauce

For the sauce:
– 2 teaspoons potato flour
– 3 tablespoons water


Rinse and dry the meat. Cut it into strips of about 2 to 4 cm.
Mix the potato flour with the soy sauce in a bowl with the meat strips. Cook the meat strips for a minute in a pan with 200 ml of boiling broth or water.

Cut the bean curd into cubes of 3 to 5 cm. Fry the bean curd cubes golden brown in a little bit of oil.

Remove the stems of the Chinese mushrooms and cut the caps in thin slices. Rinse the lettuce and cut it into chunks, then lay it at the bottom of the casserole.

Use 1 teaspoon of vegetable oil in a clean wok. Add the meat, bean curd, ginger, mushrooms, salt, oyster sauce and 200 ml of broth or water in the wok. Mix 2 teaspoons of potato flour with 3 tablespoons of water. As soon as it starts to boil, add the mix of potato flour and water to it while stirring.

Put the content of the wok in the casserole with the lettuce. High heat the casserole for a minute and it’s ready to be served.

Sweet and sour pork

– 500 g of lean pork filet
– 1 egg
– salt
– white ground pepper
– 4 tablespoons + 1 teaspoon potato flour
– 1 paprika
– 1/2 onion
– 1 litre vegetable oil

For the sauce:
– 1 tablespoon vegetable oil
– 200 ml sweet and sour sauce (available in bottles)
– few drops of sesame oil


Rinse and dry the lean meat. Mix the meat with a beaten egg, salt, pepper and a teaspoon of potato flour.
Cut the paprika and onion in chunks.

Fill the wok with oil and heat up to 180 degrees.

Crumb the meat with 4 tablespoons of potato flour and fry for 2 minutes. Add the onion and paprika chunks and fry for another minute.

For the sauce, heat 1 tablespoon of oil in a clean wok. Add the sweet and sour sauce and have it simmer for a minute.

Add sesame oil and serve your dish.