Welcome to Tevy's Kitchen
Wednesday, February 29, 2012

Stir fry lemongrass beef (Char kroeung Sach Ko)

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Stir fry lemongrass beef (Char kroeung Sach Ko) For Kroeung Lemongrass, kaffir lime leaves, galangal, turmeric Pound the ingredients to past...

Teriyaki BBQ beef skewers (Hawaiian style)

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Teriyaki BBQ beef skewers (Hawaiian style) When I was in Hawaii I had Teriyaki skewer I can taste the mix of Chinese and Japanese flavor in ...
1 comment:
Tuesday, February 28, 2012

MANGO AND PINEAPPLE SALSA

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MANGO AND PINEAPPLE SALSA 1 cup of mango or one mango 1 cup of pineapple 1 cup of tomato or one big tomato 1/4 cup of red or white onion 1/4...
Monday, February 27, 2012

Sparerib soup with Pickle green Mustard (Khmer Sngo chrourk Spey)

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Sparerib soup with Pickle green Mustard (Khmer Sngo Jrouk Spey) 2 cups of pork sparerib cut to bite size 5 cups of water 2 cups of pickle gr...
1 comment:
Sunday, February 26, 2012

CHINESE EGG DROP SOUP

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CHINESE EGG DROP SOUP 4 cups of chicken broth, 2 small cans. 2 eggs beat well 1 green onion chop 1 T of chop chives (optional) 1 ½ T of soy ...

Homemade Teriyaki Chicken with coconut roasted corn

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TERIYAKI CHICKEN 1 lb of chicken breast or thigh (dark meat taste better for teriyaki) 1 T of cornstarch 3 T of cold water 1/2 cup of sugar ...

Pickle Green Mustard ( Khmer Jrouk Spey)

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Pickle Green Mustard ( Khmer Jrouk Spey) 3 lbs of Chinese mustard wash and let air dry over night if you live in a cold state, or if you...
Friday, February 24, 2012

Filipino Lumpia

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FILIPINO LUMPIA 1 T of oil 1lb of ground pork 2 clove of garlic 1 cup of carrot shredded 1/2 cup of green onion or onion 1 cup of coleslaw o...

Vietnamese BBQ chicken

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VIETNAMESE BBQ CHICKEN 1.5oz of chicken breast sliced thin 2 T of seasoning soy sauce 1 T of fish sauce 1 T of oyster sauce 1 T of sugar or ...

Cambodian Beef sour Soup (Somlor Machou Kroeung)

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Cambodian Beef sour Soup (Somlor Machou Kroeung) For Kroeung (lemongrass paste) 1 dried Mexico chili soak in water take the seeds out 2 stal...
6 comments:

Khmer Prohok Ktis

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Khmer Prohok Ktis 12 oz ground pork 1/2 cup pea egg plants 5 garlic cloves 5 bird eye chilies 1 T of oil divides 1 cup of coconut m...
Thursday, February 23, 2012

Grilled Beef With Lime sauce (Sach ko ang tuk prohok)

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Grilled Beef With Lime sauce (Sach ko ang tuk prohok) You need good Steak grill to medium rare Lettuce Sliced cucumber 1 cup of mix Mint, b...
Wednesday, February 22, 2012

Thai Tom Yum Hot and Sour soup

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TOM YUM SOUP 10 big raw shrimps or prawn 1 can of chicken broth (28oz) + 1 cup of water 1 can of straw mushroom (you can use fresh mushroom)...

Cashew Chicken

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CASHEW CHICKEN 1 cup of sliced chicken (8oz) breast 1 carrot 1/2 red pepper sliced 1/2 onion chopped 1/2 cup of cashew nut. 1 T garlic min...

coconut rice

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COCONUT RICE 2 cups of cooked rice 11/2 cups of coconut milk or cream ½ t of cinnamon for garnish ½ t of curry powder 1 T of sugar Dash of s...
3 comments:

Green Tomato Jam

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Green Tomato Jam If you have lot of Green tomatoes at the end of harvest season and don’t know what to do make jam for the winter. 4 cups ...
Tuesday, February 21, 2012

Sweet and Chili Sauce

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Sweet and Chili Sauce If you don’t have time to go to the store to buy Asian sweet and chili sauce in a bottle You can make it at home 2 to ...

Chicken soup with preserved lime

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Chicken soup with preserved lime This soup is sour so be careful with the preserved lime if you don’t like it sour don’t put too much. ...
1 comment:

Preserved Lime (Nam Ngau)

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Preserved Lime (Nam Ngau) 12 fresh limes 8 to 10 cups of water enough to cover the limes 1/2 cup + 2 T of salt (it should be 4 T of salt for...
Monday, February 20, 2012

Spices Beef Rub

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SPICE BEEF RUB 1 ½ lb of flank steak 1/ 2 T of salt 2 T of cumin 2 t of black pepper 1 t of red pepper flake, or ½ t of Thai hot red crush p...
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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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