Welcome to Tevy's Kitchen
Tuesday, January 20, 2015

BBQ Whole chicken with Tamarind sauce

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BBQ Whole chicken with Tamarind sauce One Whole chicken 4 to 5 lbs cut to open in half but don’t cut it all the way. Marinate w...
3 comments:
Monday, January 19, 2015

Hot Wings, Honey Sriracha wings, and Thai Sweet Chili ginger Garlic Wings

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Hot Wings, Honey Sriracha wings, and Thai Sweet Chili ginger Garlic Wings. There are 3 different sauces here.  Cook the same am...
2 comments:

Twa Ko - New Recipie for Cambodian Sausage

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New Twa Ko recipe 2 lbs of beef or Pork with fat ¼ cup of minced galangal ¼ cup of minced garlic ½ cup of minced lemongrass ½ ...
11 comments:
Monday, May 5, 2014

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Glutinous Rice Ball with Ginger Syrup This is Chinese sweet and serves during their New Year celebration.  I twisted a bit to my tast...
2 comments:
Sunday, May 4, 2014

Coconut Banana Cassava Dessert

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Coconut Banana Cassava Dessert This is very simple and quick dessert if you use frozen cassava it cook quickly.  If you don’t like b...
2 comments:
Saturday, May 3, 2014

Khmer Thai Grapefruit or Pomelo Salad with Grilled Shrimp

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Khmer Thai Grapefruit or Pomelo Salad with Grilled Shrimp Grapefruit and Pomelo are refreshing salad and it is very quick and eas...
1 comment:
Monday, April 21, 2014

Glutinous Rice with Egg Custard

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Glutinous Rice with Egg Custard 3 cups of glutinous rice wash soak for 3 hours or longer Then steam in the steamer until it is ...
1 comment:
Monday, March 17, 2014

Kung Pao Chicken

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Kung Pao Chicken Kung Pao Chicken is very much a Chinese meal and very popular in any Chinese cuisine and restaurant. This recipe is...
2 comments:

Vietnamese Ham or Meat ball

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Vietnamese Ham or Meat Ball Vietnamese ham is very popular in many Vietnamese recipes.  You can make Banh Mi Sandwich, Banh Cuon, N...
Saturday, March 15, 2014

Sweet Rice Flour Roll with Bean Filling (Num Krouch)

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Sweet Rice Flour Roll with Bean Filling (Num Krouch) This snack is everywhere in Southeast Asia, the filling is different in each cou...

Sriracha Crab Rangoon

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Sriracha Crab Rangoon 1 pgk of cream cheese 2 cup of minced crabs meat fresh or frozen 2 green onions minced 1/2 t salt 1/2 t...

Kale Chips

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Kale Chips If you like seaweed you might like kale chips it tastes about the same to me and it is good for a snack.  1 big bunch ...

Banh Cuon (Vietnamese Rice flour roll)

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Banh Cuon (Vietnamese Rice flour roll) 1 bag of Banh Coun rice flour mix 4 cups of water 1 T of oil 1/2 t salt Mix the rice...
Thursday, March 6, 2014

Sweet and Spicy Cream Cheese Sriracha Wonton

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Sweet and Spicy Cream Cheese Sriracha Wonton 1 pkg cream cheese (if you warm the cream cheese for 15 seconds it is easy to mix) 1...
Saturday, March 1, 2014

Chicken Panang Curry

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Chicken Panang Curry 1 lb of chicken breast cut to bite size 1 small Yam or potato cut to bite size (about 2 cups) 1 cup slic...
1 comment:
Thursday, February 27, 2014

Grilled Chicken Wings or Drumsticks with Cucumber Salad

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Grilled Chicken Wings or Drumsticks with Cucumber Salad This recipe is very easy you can make cucumber salad a day before and keep ...
2 comments:

Steamed Fresh Rice Noodle

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Steamed Fresh Rice Noodle Fresh rice noodle is easy to make if you live in a place that has no Asian market and want to make fresh ri...
1 comment:
Tuesday, February 25, 2014

Beef, Pork, or Chicken Fajita with Flat Bread

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Beef, Pork, or Chicken Fajita with Flat Bread Flat bread is nice to wrap with any kind of food. I make Fajita flat bread with wha...
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About Me

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Tevy Larsen (tevy.larsen@gmail.com)
I taught Asian cooking class, and the proceeds from the class I use to help people in my native country, Cambodia. I teach food from Cambodia, Vietnam, Thailand, and China. During the war I lived under the Khmer Rouge with many other children. We survied from little food that the Khmer Rouge gave us and what we found to eat on the rice field. At the end of 1979 Vietnam invaded Cambodia and kicked the Khmer Rouge out. By then many children died from starvation and desease. I make it through the war. Without hope of living in my country I came to Thailand with my family and journey to the USA. On March 1982 We arrived in Virginia. I am no longer teaching class. Cooking is not hard. I cook by taste, but as I teach I realized that many of my students can't cook without the exact measurement. I am not a chef I taught myself how to cook and remembering what my mother cooked for me in the past. I have different kind of recipes here not just Asian food and most is done by taste more than measuring, do adjust the flavor to your taste bud. I am on fb now as Tevy's Kitchen, Enjoy!
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