Julius Jaspers
Julius Jaspers is the Dutch quintessential tv-chef. He was a jury member for the successful TV shows Masterchef and Topchef. Julius also co-owns three very successful restaurants in Amsterdam; Julius Bar & Grill and two branches of Asian restaurant Happyhappyjoyjoy. Julius is also a very successful author of an impressive range of cookbooks varying from "The BBQ Bible" to his is most recent book "Oriental Streetfood”.
Can you please tell us more about your background and on your career as a food professional?
I started cooking at the age of 12 – just at home, trying everything you could imagine. Professionally I started at the age of 17, working in small restaurants at the weekend and then started my own catering company when I was 20. When I was 23 I found myself founding several food stores and when I was 28 I started my own restaurant. I stopped at the age of 30 and went on to spend 15 years in a completely different business: importing, wholesaling and retailing equipment for kitchens. 12 years ago I realised I missed cooking, so I started writing cooking books, teaching young food students and founded (with my partners) three different restaurants. And I love being back!
You are known for your amazing cooking. How did you manage to make a profession from your hobby?
By doing it! During the first years everything was new, but by trying, doing, failing, and trying again the success came. And I really loved doing it.
Where and how did you learn to cook?
My mother has always been an amazing chef so I learned some things from her but again a lot just by doing it. This is how you learn everything.
The world is getting more and more familiar with Chinese New Year. Do you do anything special for this occasion?
In my restaurant HappyHappyJoyJoy we celebrate the Chinese New Year for three days. What I really love about these days is that a lot of Chinese families in The Netherlands gather at our restaurant to celebrate. This is the ultimate compliment.
Are you familiar with the signature/special dishes families normally have with Chinese New Year?
A little, I had some festivities in Sea Palace in Amsterdam and I really loved it. However, to be very honest – I don't know if a particular dish is only for Chinese New Year.
You’ve travelled to Asia quite a few times. Have you ever been in Asia or China during Chinese New Year? Can you tell us more about this experience?
Yes, I've been in Vietnam during Chinese New Year, which was great. And last year I went to Hong Kong. The problem was that lot of the Western restaurants were closed and the Chinese restaurants were packed. However, when you find a table you will find yourself in the most amazing atmosphere. Definitely worth the wait.
What does authentic Chinese food mean to you?
It means comfort, taste, warmth and the ability to make fantastic food with just a few ingredients. It’s one of my favourite cuisines for this reason.
Are there any typical Dutch ingredients you would be able to use for Chinese dishes?
Yes, all our vegetables, mustard, and pickles – you can be as creative as you like.
What ingredient do you always have in your fridge to make Chinese food?
I love the Lee Kum Kee soy sauce, oyster and hoisin sauce. And the sriracha and sambal badjak sauces. In my new cook book I even recommend the Lee Kum Key Hoisin sauce as a must have ingredient! I am a great fan of this brand and with every product you use, you know that you will be getting an authentic taste.
Do you often use oyster sauce at home? If so, how do you normally use it?
For a lot of dishes. You need it! Think of fried rice, vegetables, noodles, omelettes and steak tartar.
Do you have a signature dish in which soy sauce plays an important role? If so, what is it?
Yes, of course – the 5-spiced pork belly, Sichuan crispy shredded beef. For both of these you cannot go without it.
Do you have a signature dish in which oyster sauce plays an important role? If so, what is it?
Yes my steak tartar. And also my rau muống xào tỏi, water spinach with garlic, kai lan with oyster sauce and char siu pork.
Beside oyster sauce and soy sauce, what is your favourite Lee Kum Kee sauces?
The Hoisin and the Chilli Garlic – it brings such an excellent taste. Go and try my recipe of the Peking bao. You will love it.
What does Lee Kum Kee mean to you? (Please describe in three sentences)
Lee Kum Kee to me means two things. First of all – quality. You can search for days for the best meat, fish, and vegetables but if you use bad quality tastemakers all your efforts are for nothing. Second Lee Kum Kee is widely available, so once you've had your first few experiences you will have no trouble purchasing it again.
What dish do you like to cook when you're at home and you have people coming over for dinner? And what is your favourite fast dish (max 15 minutes)?
Non-Asian I would say rib-eye steak and béarnaise sauce. For the Asian kitchen I have several dishes. I love to cook soy marinated spare-ribs, crispy sichuan shredded beef, red snapper with chilli-garlic sauce, kai lan with oyster sauce and my fried rice. My ultimate comfort food! And before I forget it – fresh chucked oysters with Lee Kum Keep’s Xo-sauce. A definitely must try.
If you could tell the home cooks of the world one thing, what would this be?
Go for the best ingredients and practice, practice, practice. One other thing, never make a new dish whilst entertaining, always go for dishes you've made many times and had success with, and stay relaxed!!!
Please provide a brief description of the three recipes you have created. What is the story behind the dishes? Could you give us more insights on the combination of the sauces with the other key ingredients in the dish? Do you have any tips?
Peking bao
This was the first dish at HappyHappyJoyJoy and we sell thousands now. The combination of the fat meat of the duck, the hoisin sauce, the warm bread, sweet and sour cucumber and the mayonnaise, is just delicious. The hoisin makes it tangy, the mayonnaise adds a touch of spices, and it is really easy. Check out my recipe.
Char sui pork
I just love pork, but the taste of natural pork can be a bit boring. I do think therefore that pork is meat that you need to marinade really well. With the Lee Kum Kee sauces you still have the bite and the taste of the pork, but now with wonderful Asian flavours. It's one of the bestsellers in my restaurants. I like to make this dish with Iberian pork, (this is the best pork meat) but you can use every cut for a great result. The marinade is of course the most important, however don't overdo it. The glaze will also add a lot of taste as you cook it.
Fried rice
This is the ultimate comfort food and for me it's not a side dish, but I make a meal out of it. Warm, a little spicy, a little oily with the right bite in all of the ingredients. The oyster sauce and the soy sauce gives it enough flavour so don’t worry about adding any extra salt!
