Negaraku

Introducing Husk's Ware

HUSK'SWARE^®: Like a freshly planted seed, HUSK'SWARE^® grows on the belief of delivering safe, environmentally responsible tableware to households across the world. Our family believes in creating a safe environment for the inner and outer you, which is why we chose to craft our products out of the humble rice husk. This was our breakthrough and our beginning, and since day one, this hardy product of nature has allowed us to create the perfect products - high quality, eco-friendly and toxic free tableware.

"When you hug Mother Nature, she hugs you back"

RICE HUSKS, FREE FROM TOXINS, FREE FROM HEAVY METALS


HUSK'SWARE^® Rice Husks Products Features:

• Can withstand temperatures of between -30°C to 120°C
• Product surface contains natural wax from rice husks. Using this product for a prolonged period will cause the naturally waxed surface to fade, but this does not affect the overall quality of the product.
• Using HUSK'SWARE^® products in high temperatures will result in the smell of rice husks. This is natural and completely harmless. HUSK'SWARE^® has taken great steps to ensure the durability of our products. Here are some simple product care instructions.
• Hand wash with a mild detergent and wipe it clean.
• Not recommended for prolonged soaking.
• Not recommended to be used over direct fire, ovens or grills.

Product Categories:

Dinnerware | Coffeeware | Kidsware | Giftware

Special Fried Chicken

Ingredients
4 chicken whole legs
4 screwpine leaves Marinade
1 tbsp chilli paste
2 tbsp pounded garlic paste
1 tbsp ground ginger
1 tsp salt
½ tsp pepper
¼ tsp sugar
Oil for deep-frying

Dipping sauce3 red chillies
2 cloves garlic
1cm piece ginger Seasoning
1 tbsp vinegar
2 limes, squeezed for juice
Salt and sugar to taste

Method

1. Scald chicken pieces in a pot of boiling water for 4-5 minutes. Remove and set aside.

2. Rub chicken with marinade ingredients and tie a piece of screwpine leaf across. Leave aside for 20 minutes.

3. Heat enough oil in a wok. Deep-fry chicken in medium low heat for 7-8 minutes. Increase the heat and fry chicken again until golden brown and crispy outside.

4. Serve with dipping sauce.

Dipping sauce

Combine chillies, ginger and garlic in a food processor. Blend to a fine paste. Adjust with lime juice, vinegar, sugar and salt to taste.

Coconut Flower Seafood Restaurant @ Port Klang

Coconut Flower Seafood Restaurant

702 Jalan Udang Galah,

42000 Port Klang, Selangor.

Tel 03-31341218, 31342886

Kam Heong CrabSteamed Lala (Clams) With ChilliRazor ShellCoconut Tom Yam Steamed PrawnsKuai Tow Mew or Baby French Bean Fried Sotong (Squids) With Oats

Rating: 7 /10