When I am working on my computer, I tend to snack quite a lot, which is quite bad as it can lead to weight gain, especially since my choices are items like sweets, biscuits and chips.
But I can’t go hungry too right :P
Recently, the Japan Rice and Rice Industry Export Promotion Association (JRE) is organising a one-day event featuring different kinds of rice crackers, also known as rice ‘Okaki’ or ‘Senbei’ in Japanese.
The theme of this occasion, “Rice and Shine” is a wordplay of the common phrase “rise and shine”, which was a perfect fit for the aim of the event.
I learnt so much about Japanese Rice Snacks!
Rice snacks is a good example of a healthier snack that is lower in calories (generally between 100-200 kcal per serving), contain adequate amounts of either protein and/or fibre to promote satiety, and preferably also contain vitamins and minerals.
There are many different types of Japanese rice crackers that vary in taste, texture, shape and size, with some unique flavours originating from the prectectures in Japan they are made.
So I rather munch on a yummy rice cracker to quell my hunger pangs than to risk bingeing or overeating at the next main meal.
Children, adolescents and active individuals, in between meal snacking can help to meet energy and other nutrient needs for growth, recovery and development that were not adequately covered in the main meals.
If you are watching your calorie intake like me, the rice snacks can be eaten on their own without too much worry as each cracker serving is normally less than 100 kcal.
After sharing so much, its time to enjoy a yummy rice snack recipe. Recipe courtesy of http://eatright.sg
Rice Snack Crab Meat Cake
1 serving = 1 cake
30g soft salad rice cracker
22g sesame rice cracker
2 stalks spring onions
2 stalks chopped Chinese celery
1 nos chopped large egg
1⁄4 cup lightly beaten low-fat yoghurt
1 tbsp lemon juice
1⁄2 tsp garlic powder
120g crabmeat (Drained, flaked and cartilage removed)
150g potato, cooked and mashed
1 tbsp canola/sunflower oil
￼￼1. In a large bowl, combine mashed potato, sesame rice cracker crumbs, green onions, Chinese celery, egg, yoghurt, lemon juice, garlic powder and fold in crab.
2. Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in soft salad rice cracker crumbs and shape into 1⁄2 inch thick patties.
3. In a large non-stick skillet, heat fat over medium-high heat. Add crab cakes; cook 3-4 minutes on each side or until golden brown. Serve warm with your favourite dipping sauce. Serve 4 pax.