Tuesday, February 16, 2016

1st MustEatRice.com Cook Off

Mystery ingredient: Panko Bread Crumbs


Winning Entries by Verano Lee & Linda Wang

See entry details below!

#MERcookoff1 Entry 1: Panko Salmon, By New York customer David Chang

An artistic presentation. Salmon dipped in eggs, then panko. Pan fried 3 min each side. Garnished with parsley and spicy soy sauce paste

#MERcookoff1 Entry 2: Panko on Turkish dish Karniyarik, By Timu Karaca

This is professional level cooking: first, for each pound of ground meat, chop up 1 onions, 1 bell pepper, 2 tomato. Cut eggplants in half, I used 1 eggplant for 1 pound of meat. Soak eggplants in salt water for 30 min. Cook meat, add chopped onion, pepper and tomato. Also added some tomato paste and paprika. Bake the eggplant until soft, it took about 30 min. Stuff the meat sauce on top of the egg plant, add Panko and parsley as garnish. Bake for another 20 min.

#MERcookoff1 Entry 3: Panko chicken salad with Asian dressing, by Candice Karaca

Chicken tender dipped in eggs, panko, pan fried 4-5min each side. With ginger sesame dressing

#MERcookoff1 Entry 4: Panko shrimp masterpiece, By Ling Cai

Dipped shrimp in eggs and panko. Pan fry 3 min each side. So easy

#MERcookoff1 Entry 5: Shiso Ume-Boshi chicken roll with Panko crust, by Rachel Chang

Place a layer of fresh Shiso leaf and umeboshi paste on top of chicken breast fillet. Form a roll with the ingredients inside, coat with egg wash then Panko. Deep fry with medium heat to golden color ( about 6-8 minutes).

#MERcookoff1 Entry 6: Baked breaded pork chop, by Chien-Hui Hung

It's baked and healthy!
Heat the pan with some butter/oil and cook the panko until golden brown. Bread the pork chop with flour (mix with seasoning/spices of your choice), egg, and the browned panko. Bake it on a rack or aluminum foil at 375 degrees for 25 minutes or until done
Serve and enjoy!

#MERcookoff1 Entry 7: Fried Pork Chop, by E-h Liu

Season pork chops with some salts. Dip in flour, eggs, then Panko bread crumbs. Fry them.

#MERcookoff1 Entry 8: Agedashi Tofu, by Kate Sun

  • Preheat the oil in the deep fryer to 350 °F
  • Cut soft tofu into bite size, and coat them with flour, egg, and panko
  • Fry until golden brown
  • Serve with soba tsuyu

#MERcookoff1 Entry 9: Fried Chicken, by Tony Le

  • Season the chicken breasts on both sides with salt.
  • Place the flour, egg and panko crumbs into separate dishes.
  • Coat the chicken breasts in flour, shaking off any excess.
  • Dip them into the egg, and then press into the panko crumbs until well-coated on both sides.
  • Heat 1/4-inch of oil in a large skillet to 350°F.
  • Place chicken in the hot oil, and cook 3-4 minutes per side, or until golden-brown

#MERcookoff1 Entry 10: Italian Gianduja French Toast Crusted with Toasted Panko Bread Crumbs, by Verano Lee

Gianduja = That heavenly hazelnut chocolate sauce everyone knows as Nutella
Here, artisanal gianduja is generously spread on top of custardy thick cut french toast, then topped with French fleur de sel & Panko bread crumbs before sending it into the oven for a quick "toast" till crust turns golden brown.
Each bite is a satisfying CRUNCH + luscious nutty chocolatey gianduja + custardy moist french toast.

#MERcookoff1 Entry 11: S'mores and cherry ice cream topped with panko, cranberries, and matcha tea pocky, by Linda Wang

Scoop icecream, sprinkle on Panko, cranberries and lastly decorate with Matcha tea pocky.

#MERcookoff1 Entry 12: The panko twist to elevate the ordinary broccoli at the holiday dinner! by Doris Ting

Thinly slice the broccoli about 1/8 inches to get the wide "surface". Toss the broccoli slices with olive oil and salt and into the preheated oven at 400F for about 10-15 mins until the broccoli is cooked and slightly brown at the edge.
Meanwhile, heat a nonstick pan with some olive oil over medium high heat. Cook the panko with minced garlic, pepper flakes and salt in the pan until the panko is lightly brown, crispy and fragrant. Set aside on a shallow plate.
Prepare 1 or 2 tablespoon of Dijon mustard in another small shallow plate. Dip the cooked broccoli in the Dijon mustard on one side and then dip in the spicy panko on the same surface. Work one at a time until each broccoli is coated with Dijon mustard and spicy panko.

Thursday, January 28, 2016

Must Eat Rice Mystery Ingredient Cook Off 

WHAT is it? 

It is a cyber cooking competition.  Participants are to make a food item, which could be desserts, appetizers, snacks, amuse bouche or anything! as long as it is edible, using a pre-selected special ingredient, take a picture of the finished product, describe how it is made and send it to Must Eat Rice Co to post for voting.  Entry that gets the most votes wins! 
What do you win? bragging right + Gift Card to shop on MustEatRice.com

WHEN is the Cook Off? 

The Cook Offs are held monthly and each Cook Off lasts three weeks. The stages: 
  1. FREE "Mystery" Ingredient Give Away: Must Eat Rice Co announces the time & pre-determined quantity of FREE ingredients on its Facebook page.  The first people to reply to the give away will have the ingredient shipped to them for FREE.  
  2. Reveal: After the FREE mystery ingredients are on the road to the lucky recipients, they will be revealed. 
  3. Get Ready: Anyone who is interested in participating in the Cook Off can source their own ingredients and start brain storming for ideas, cooking, baking.. etc. 
  4. Posting: All who wish to participate should have their entries sent to Must Eat Rice Co's Facebook page inbox (https://www.facebook.com/MustEatRice/). After a quick review, the entries will be posted on the Facebook page for all to cast votes (hit LIKE).  
  5. Winner Announcement: The entry with the highest number of LIKEs wins. 

WHO can play? 

Anyone and everyone can participate in the Cook Offs. 
However, recipients of the FREE ingredients are required to participate.  Failure to submit an entry after receiving the FREE ingredients would make them ineligible to receive any free give aways forever and ever!!! <-- Yes, serious stuff.  Trust us, you don't want this to happen.  You'll miss out big time. 


  • Entries must be sent to Must Eat Rice Co by the deadline.  All late entries would still be posted for voting, but are not eligible to win the champion title nor getting the prize.  
  • Entries do not have to be original dishes invented by the participants.  Participants can get ideas from cookbooks, TV shows, restaurants.. etc.  However, the picture must be taken by the participants themselves and the dish made by themselves.  
  • By entering the Cook Offs, participants agree to authorize Must Eat Rice Co. the use of the entries (picture, recipe and writing) on its social media platforms.  

Thursday, January 21, 2016

Must Eat Rice

"Must Eat Rice" is our grandmother's motto, the name of our store, and hence, we thought our first post should be all about RICE!

We love rice, rice is truly a universal food; a commonality across cultures and continents. It's so versatile, you can make sweet or savory dishes, but where to start...  There are so many variety and so many different ways to cook, here, we just want to give some simple guidelines to cook the perfect rice dish.

White rice is the most common variety, it's the most polish, easiest to cook and eat. Short and medium grain white rice being the most popular among Asians, they are also the most technically difficult to cook right. They have more texture as to withstand prolonged cooking and are considered as more flavorful as to enhance strong flavors.

The most premium short grain white rice, for example, is used in the most high-end sushi restaurants in Japan. When cooked perfectly, rice not only provide complementing texture to the fish, it adds depth to the flavor profile. In European cuisines, short grain white rice would be an equivalent to risotto rice, while medium grain rice would be used to make paella.

For day-to-day cooking, short and medium grain rice can be used interchangeably. Popular dishes: paella, risotto and sushi.

Long grain rice, most commonly varieties are Basmati & Jasmine Rice. They are known as the fragrant rice. Great as a compliment to an entree that is the star of the meal. Long grain rice is generally less starchy and easy to cook in the sense that you would likely not end up with a pot of sticky goo. Popular in Thai and Indian cuisines.  In Japan, Chinese speaking countries and Korea, rather than eating it as "rice" on the table, long grain rice are more commonly grinned up to make desserts, savory rice cakes, and dim sum dishes. 

Healthy option when it comes to rice, we generally think of brown rice. Brown rice is whole grain rice, it contains the whole edible part of the rice kernel. Whereas white rice is only the innermost part of the rice kernel, the polishing process removes the bran and the germ. The bran and germ are considered to be high in fiber and nutritional content. Brown rice is tougher to cook and eat.

Black & purple Rice & Red Rice are similar to brown rice, but they are of different variety and usually from different geographic regions.

Haiga Rice is another popular healthy alternative to regular white rice. It contains the white rice portion with the germ, which is considered to have high nutritional value while retaining the taste of white rice.

Sweet Rice or glutinous or sticky rice is more popular in South East Asian countries. They also have short and long grain, purple variety. Often used both whole or ground in desserts, snacks, and specialty dishes cooked with meat, herbs or spices.


More in depth reading: Paella http://www.finecooking.com/articles/how-to/paella.aspx