Recipe of the Month

Many years ago, I wanted to write a cookbook. I pitched my idea to publishers and actually got one publisher that was “intrigued” by my idea. Although I did nothing about it, I still hold on to that letter and think about it occasionally. Today, I launch “Recipe of the Month” to gain some experience and maybe one day have the drive to write that book.

One Ingredient Banana Ice Cream with Chocolate Syrup

Turning a ripe frozen banana into ice cream with a food processor is magic! Adding a little chocolate syrup makes it even more delicious!

One Ingredient Banana Ice Cream and Chocolate Syrup

Course: Dessert
Keyword: banana, ice cream


  • food processor


Banana ice cream

  • 2 bananas

Chocolate syrup

  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1 pinch salt
  • 1/4 cup cold water
  • 1/2 tsp vanilla


Banana ice cream

  • Slice ripe bananas into 1 inch pieces and store in the freezer a day ahead
  • Place frozen bananas into a food processor and blend on high speed. Every so often, stop the processor so you can scrape off the bananas from the side. Resume until you see the banana magically turn into the consistency of ice cream. This may take several minutes.
  • You can eat it as is or I prefer to put it back into the freezer for a few hours to get a little more solid.

Chocolate syrup

  • Whisk cocoa powder, sugar, salt, and water together in a small pot until lumps are removed.
  • Place the pot over medium heat and whisk continuously.  Once it thickens, turn the heat to low.  
  • Continue to whisk for another 30 seconds.
  • Remove from heat and stir in the vanilla.
  • Let the syrup cool down and pour it over the 1 ingredient banana ice cream.
Mini Mochi Muffins

This recipe is based on Snixy Kitchen’s Butter Mochi Cake Muffins. I have made them miniature sized and tweaked the recipe slightly. I love eating these bite sized treats.

Mini Mochi Muffins

This recipe for mini mochi muffins makes 30 mini muffins.
Course: Dessert
Cuisine: Japanese
Keyword: mochi, mochi muffins, muffins
Servings: 15


  • 2 cups Mochiko sweet rice flour
  • 1 cup Dark brown sugar
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 cup unsalted butter, melted
  • 1 can coconut milk
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 tsp Blackstrap molasses
  • 2 tbsp black sesame seeds
  • 2 tbsp toasted sesame seeds
  • non-stick cooking spray


  • Preheat the oven to 350 degrees
  • melt the butter and let cool down
  • In a large bowl, add the dry ingredients (rice flour, brown sugar, baking soda, and sea salt) and combine well with a whisk.
  • Using a stand mixer, add the wet ingredients (butter, coconut milk, eggs, vanilla, and molasses). Whisk together for about thirty seconds on slow speed.
  • While the mixer is still running on low, slowly add the contents of the dry ingredients until the mixture is fully combined.
  • Spray a mini muffin pan with non stick cooking spray.
  • Spoon the mixture into each cup filling them to the top
  • Mix the black sesame seeds and the toasted sesame seeds and sprinkle them on top of each muffin
  • Bake the muffins for 25 minutes. It should be golden brown and crispy on the edges.
Turkey Congee

Instant Pot Turkey Congee

My favorite thing about Thanksgiving leftovers is having the turkey carcass so I can make turkey congee. Congee or "jook" in Cantonese, is made by cooking rice down for a long time where it turns into porridge. In this case, the flavor from the turkey carcass gets infused into the congee resulting in a hot, delicious bowl of comfort.
Note that this recipe is using my Instant Pot Mini Duo which is only 3 quarts so you can easily double the recipe. Matter of fact, I recommend doubling it if you have a larger pot so you can have seconds or leftovers.
Cook Time1 hr 30 mins
Servings: 4 people
Author: 510foodie


  • Instant Pot



  • 1/2 cup white rice
  • 1/2 leftover turkey carcass
  • 4-5 cups water
  • 1/2 tsp salt

Toppings for each bowl

  • chopped scallions
  • chopped cilantro
  • fried shallots or fried onions (store bought)
  • soy sauce to taste
  • ground white pepper to taste


  • Rinse your rice a few times before adding it to the Instant Pot.
  • Add the turkey carcass to the pot
  • Add salt
  • Add water. I like my congee super thin which requires the 5 cups. If you like your congee thicker, use less.
  • Close the lid and cook at high pressure for 30 minutes. It will take about 20 minutes for the Instant Pot to preheat before the timer begins and another 30 minutes after the cook time for a Natural Release. In total, you are looking at 1 hour and 30 minutes to make the congee.
  • You will use a Natural Release vs Quick Release for two reasons. 1) The congee still needs this additional cooking time. 2) If you do a Quick Release, hot steaming liquid will splatter out of the pressure release.
  • Remove the lid of the Instant Pot. Using tongs, carefully remove the carcass. Some of the meat would've fallen off the bones into the congee. If any meat is still left on the carcass, it would easily fall off and you can add it back to the congee. If you wish to add additional leftover turkey meat, now is the time to add it to the pot.
  • Turn on the Sauté feature and stir the congee for a few minutes with a wooden spoon. It will thicken up as you mix.
  • Ladle the congee into 4 bowls. Season with white pepper. If needed, you can add a little soy sauce. Top with optional herbs such as green onions, cilantro, and fried shallots/fried onions.
clay pot rice

Clay pot rice with Chinese preserved meats

Many cultures cook with clay pots.  I have owned my own clay pot for over twenty years.  A few years ago, I broke one of the handles off of my clay pot and I was so mad at myself.  I don’t use my clay pot often and it still functions, so I haven’t felt the need to replace it.  The main dish that I use my clay pot for is to make clay pot rice with Chinese preserved meats.  
Prep Time30 mins
Cook Time15 mins
Course: Main Course
Cuisine: Chinese
Keyword: chinese food, clay pot
Author: 510foodie


  • clay pot


clay pot rice

  • 1.5 cup white rice
  • 1.5 cup water
  • 1 item Chinese sausage
  • 3 oz Chinese bacon
  • 1/2 item preserved duck leg
  • green onion and/or cilantro to top

sweet soy sauce

  • 2 tbsp ABC brand sweet soy sauce
  • 1 tbsp canola oil
  • 1 tbsp rice wine
  • 2 tsp sesame oil
  • 1/2 tsp ground white pepper


  • Clean and soak your rice in water for about thirty minutes in a clay pot
  • Discard the water that has been soaking and add 1.5 cups of water
  • Place the clay pot on your stove top over medium heat with the lid
  • Once it starts to boil, add all 3 preserved meats on top of the rice, replace lid, and turn down the heat to low
  • Let it cook on low heat for 15 minutes
  • Remove the meats onto a cutting board and slice them
  • Remove the rice and put it in a large bowl (leave the layer of rice that is sticking to the bottom of the pot)
  • While the clay pot is still hot, carefully use a spoon and scrape off the rice that is stuck on the pot. This rice crackling is gold!
  • Mix the cut up preserved meats into the bowl of rice
  • Mix in 3 tbsp of the sweet soy sauce to the bowl of rice and preserved meats (recipe below)
  • Serve your clay pot rice in a bowl
  • Top with sliced green onions or cilantro
  • I like complementing this dish with some veggies such as bok choy.
wontons in chili oil

Wontons in Chili Oil

I love all types of wontons.  Usually, I have them in soup, but one of my favorite ways to eat them is with a spicy chili oil drizzled on top.  These make for a great appetizer.  They can also be served as an entree when made with a side of noodle and vegetables.  These wontons are made with pork and shrimp and when topped with a spicy chili oil, it is a whole new ballgame. You can try the spicy chili oil included in this recipe or make it simple by drizzling one of your favorite chili oils.
Prep Time20 mins
Cook Time10 mins
Course: Appetizer
Cuisine: Chinese
Keyword: appetizer, chili oil, chinese food, wontons
Servings: 4 people
Author: 510foodie



  • 1/2 lb ground pork
  • 1/2 lb shrimp (chopped)
  • 2 finely sliced green onions
  • 3 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tsp rice wine
  • 1 tsp cornstarch
  • 1.5 tbsp chopped garlic
  • 1.5 tbsp chopped ginger
  • 1/4 tsp ground white pepper
  • 1 package medium wonton wrappers

Chili Oil

  • 1/2 cup canola oil
  • 1 tbsp sesame seeds
  • 1 tbsp chopped garlic
  • 1 tbsp chopped ginger
  • 2 tbsp chili flakes
  • 1 tsp salt


Hot Chili Oil (Optional if you want to use store bought)

  • On low heat, using a wooden spoon, stir together the chopped garlic, ginger, chili flakes, sesame seeds, and salt in a pan for a few minutes.
  • Pour the canola oil into the mixture and stir.
  • Let the oil heat for about fifteen minutes while stirring occasionally, allowing the oil to become infused with the herbs and spices.
  • Remove from heat to be used when needed.

Wonton mixture

  • In a large bowl, combine the ground pork, shrimp, and green onions together thoroughly.
  • In a separate bowl, whisk together the soy sauce, sesame oil, rice wine, and the cornstarch.
  • Add the garlic, ginger, and white pepper to the liquid and combine well.
  • Pour the liquid ingredients into the large bowl and mix thoroughly with your hands.

Wrapping wontons

  • Place a heaping teaspoon of wonton mixture into the center of a wonton wrapper.
  • Dab some water onto the inside border of the wrapper
  • Fold one corner of the wrapper to the opposite side, forming a triangle
  • Dab the left corner of the wonton and bring the right corner on top of the wet side to form a nurse's cap.

Cooking the wontons

  • Fill 2 quarts of water in a pot and boil on high.
  • Add a tsp of salt to the pot.
  • Once the water gets to boiling point, drop your wontons into the pot. If you are cooking all your wontons, you might want to cook them in batches.
  • Allow the pot to return to a boil and then turn down to medium heat. Allow the wontons to continue to cook. They will float to the top when they are close to being ready. To ensure they are cooked thoroughly, cook for an additional 3 minutes after they float.
  • Using a slotted spoon, remove the wontons from the pot. You can reboil the same water and repeat the process to cook another batch.
  • Place 6 to 8 wontons onto a bowl and drizzle as much hot chili oil as you can handle on top.
Fusion Watermelon & Cucumber Salad

Fusion Watermelon & Cucumber Salad

This salad is based on a recipe from the New York Times.  It is such a simple, healthy, refreshing, and delicious salad that I plan to make it all summer long.
Course: Salad
Cuisine: Fusion
Servings: 4 servings


  • 4 cups watermelon cut into 1 inch squares
  • 1 cup Armenian cucumbers cut into 1/2 inch pieces
  • 1 cup Persian cucumbers cut into 1/2 inch pieces
  • 1/2 cup cilantro chopped
  • 1/4 cup pepitas


  • 1 tbsp hoisin sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp finely chopped jalapeno
  • 1/8 tsp salt
  • 1/8 tsp black pepper


  • Cut up the watermelon and cucumber and put into a tupperware and chill in the refrigerator for about an hour.  
  • Prepare the dressing by whisking the hoisin sauce and the fresh lime juice.  Add the jalapeno and season with salt and pepper. Mix thoroughly.  
  • When ready to serve, pour the watermelon and cucumber into a serving bowl. Add the cilantro, pepitas, and the dressing and mix well.  
sesame noodles with bbq pork

Sesame noodles with bbq pork

I love noodles and now that the weather is warming up, I’ve been thinking about a cold noodle dish that a friend of mine has brought to potlucks. I’ve modified the recipe and feel like I have a solid dish that is ready for the world.  I quick run to Chinatown to pick up some bbq pork and some fresh egg noodles is key.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Cuisine: Chinese
Servings: 4 people
Author: 510foodie


  • 1 lb egg noodles
  • 1/2 lb Chinese bbq pork
  • 2 thinly sliced green onions
  • 4 tbsp chopped cilantro
  • 2 tbsp toasted sesame seeds


  • 3 tbsp soy sauce
  • 3 tbsp black vinegar
  • 3 tbsp granulated sugar
  • 2 tbsp rice wine
  • 1 tbsp sesame oil
  • 2 tbsp hot chili oil


  • Place all the ingredients for the sauce into a small pot. Over medium heat, cook the sauce on a low boil. Using a wooden spoon, stir the liquid until the sugar melts. Once melted, remove from heat and let cool. Once cool, pour the sauce into a container and store in the refrigerator until ready to use. This can be made a day ahead. 
  • Cook the egg noodles in boiling water. For fresh egg noodles, which I use, boil for about 4 minutes. You can taste a noodle to check for doneness. When cooked, strain the noodles in a colander and run cold water on it. The noodles can then be placed in the refrigerator until ready to use. This can be made a day ahead.
  • When ready to serve, transfer the noodles into a large bowl and pour the sauce over the noodles. Add the bbq pork, sesame seeds, green onions, and cilantro. Mix well.  
Chinese chicken salad

Chinese Chicken Salad

I have been making Chinese chicken salad longer than one was able to do a google search for a Chinese Chicken salad recipe. Yes, I’ve been making it for friends, family, and even large parties. It seems like a good time to share this recipe that I’ve been tweaking for over twenty years.  
Author: 510foodie


  • 2 chicken breasts
  • 1 tbsp fresh ginger
  • 2 heads romaine lettuce chopped
  • 2 bulbs green onions sliced thinly
  • 2 cups crunchy chow mein noodles
  • 1/2 cup slivered almonds
  • 1 tbsp granulated sugar
  • 1 tbsp toasted sesame seeds

Salad dressing

  • 1/2 cup olive oil
  • 1 tsp sesame oil
  • 4 tbsp granulated sugar
  • 4 tbsp red wine vinegar
  • 2 tsp salt
  • 1 tsp black pepper


Prepare the chicken

  • In a small sauce pan, boil enough water to cover two chicken breasts.  Over high heat, let the water come to a boil and add the chicken and the ginger. 
  • When the water returns to a boil, lower the heat to a low boil until cooked through, about 15-20 minutes depending on the size of the chicken breasts. 
  • Remove from pot, let cool, and then shred with your hands.

Caramelize almonds

  • Heat the almonds in a small skillet over medium heat.  
  • After one or two minutes, sprinkle the sugar over the almonds. Using a wooden spoon, stir the almonds and sugar and continue to cook.
  • After the sugar melts and the almonds begin to brown, remove from heat and set aside.

Prepare the salad dressing

  • In a small sauce pan, heat the sugar, vinegar, salt, and pepper over medium heat.  Using a wooden spoon, stir the liquid to help the sugar breakdown.  Let it come to a boil and continue to stir until the sugar has fully melted.  Remove from the heat and let cool.  
  • When it has cooled down, pour the liquid into a mason jar. Add the olive oil and the sesame oil.  Cover the lid and shake well.  Shake again before pouring over the salad.


  • In a large bowl, add lettuce, chicken, green onions, sesame seeds, almonds, and chow mein noodles.  (If you don’t plan to eat it all immediately, then only put portions of each ingredient.
  • Shake the jar of salad dressing and pour a small amount of dressing at a time.  Using tongs, mix everything together.  Continue to add more dressing and mix until it’s to your liking.
Corned Beef Fried Rice

Corned Beef Fried Rice

I love corned beef so I get excited this time of year.  I was thinking of a new recipe to post when my best friend recommended that I make something with leftover corned beef.  It was an excellent idea.  Although we didn’t agree on what I would attempt to develop, I chose corned beef fried rice.  It’s a simple dish that doesn’t take a lot of ingredients and I love fried rice.  
Course: dinner, Side Dish
Cuisine: Fusion
Keyword: corned beef, fried rice, st. Patrick’s day
Servings: 4
Author: 510foodie


  • 1 lb cooked corned beef
  • 4 cups cooked long grain rice
  • 4 large eggs
  • 2 stems scallions white and green parts
  • 2 cups green peas (frozen is perfectly fine)
  • 1/4 tsp white ground pepper to taste
  • 1 tbsp soy sauce to taste
  • 2 tsp vegetable or canola oil
  • cilantro to garnish


Advanced Preparation

  • Make extra corned beef so you have leftovers to use
  • Day old white rice makes for the best fried rice so have this done in advance


  • Cut the cooked corned beef in 1/2 inch cubes and set aside
  • Beat eggs in a bowl with a fork 
  • Chop green onions in thin slices and set aside. 
  • If you are using frozen green peas, cook those as instructed.


  • In a large non stick skillet, heat 2 tsp of vegetable or canola oil over medium high heat.  When hot, pour the eggs into the skillet.  Using a spatula, turn the eggs to cook through.  Remove from the skillet onto a cutting board.  Cut the egg into small pieces and set aside. 
  • Place the corned beef in the skillet and mix to warm through.
  • Add the cooked rice to the skillet and mix through
  • Add the green peas to the skillet and mix through
  • Return the eggs into the skillet and mix through
  • Add soy sauce for color and taste and mix through
  • Add ground white pepper and mix through
  • Add green onions and mix through
  • Plate and garnish with cilantro
pork and shitake mushroom potstickers

Pork and Shitake Mushroom Potstickers

Ever since watching Crazy Rich Asians, I can’t stop wrapping potstickers!  I have made these for family, friends, and coworkers, and they all love them. I don’t bother making the wrappers from scratch as it takes up too much time.  Also, I grew up eating dumplings and I have never in my life seen anyone make homemade wrappers. These potstickers are inexpensive to make and tastes delicious.  
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Appetizer
Cuisine: Chinese
Keyword: appetizer, chinese food, dumplings, potstickers
Servings: 4 people
Author: 510foodie


Potsticker Filling

  • 1/2 lb ground pork
  • 1/2 cup chopped shitake mushrooms
  • 1/4 cup thinly sliced green onions
  • 1/3 cup thinly shredded carrots
  • 1 cup thinly shredded cabbage
  • 2 tbsp minced ginger
  • 1 tbsp minger garlic
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp corn starch
  • 1/4 tsp ground white pepper

Other ingredients

  • 1 bag round sue gow wraps
  • 1 small bowl room temperature water
  • vegetable or canola oil for frying


  • non stick pan with a lid
  • parchment lined baking sheet


  • In a large mixing bowl, combine all the potsticker filling ingredients well.
  • Using a spoon, scoop out approximately 1 tbsp of filling in the center of a sue gow wrapper.  
  • Dip a finger into the bowl of water and wet the entire edge of the wrapper.
  • Carefully fold over the bottom of the dumpling towards the top while creating pleats from the front end of one side to the other side until completely sealed. 
  • As you place the sealed dumpling on the parchment lined tray, push down to create a flat bottom so the dumpling stands up.
  • Repeat the process to wrap more dumplings until you run out of filling.

Pan frying the potstickers

  • Add 2 tbsp of oil in a pan over medium heat. 
  • Add enough potstickers (approximately 8-10) in the pan leaving a little space between them. 
  • Brown the bottom for about 30 seconds, turn them to brown the front for another 30 seconds, and the back for another 30 seconds so they are a golden brown on all sides.  
  • Pour 1/4 cup of room temperature water into the pan.  The pan will sizzle. 
  • Turn the heat to low and cover the pan.  
  • Let the potstickers cook through. (approximately 5-6 minutes)
  • Uncover the pan and let any remaining water evaporate and cook for another minute. 
  • The potstickers will begin to crisp up again and you can remove them from the pan and they’re ready to eat.   
  • Serve with hot sauce or Thai chili sauce or a mixture of both.  Enjoy!