Just An Ordinary Girl

Curry Wild Boarlet is one of their signature dish. The meat, which are coated with thick and rich curry broth is much more tender and succulent than adult wild boar meat. Cooked in a clay pot, the meat are juicy and have absorbed all the flavor of the curry gravy. The spiciness of the curry was mild and goes perfectly well with rice. 

Claypot Kangkung is another of their signature dish. The Kangkung were stir-fried in a clay pot with chili and crunchy bits of pork lard. It was nice and savory, but we find that it still lacked a bit in terms of fragrance and seasoning. 

Photo By: Elin Chow

Water, Camellia Sinensis Leaf Water, Disodium Cocoamphodiacetate, Glycerin, Potassium Cocoyl Glycinate, Coco-Betaine, Methyl Perfluorobutyl Ether, Methyl Perfluoroisobutyl Ether, Acrylates Copolymer, Salix Alba (Willow) Bark Extract, Water(Carbonated Water), Jasminum Officinale (Jasmine) Flower Water, Chaenomeles Sinensis Fruit Extract, Diospyros Kaki Leaf Extract, Cinnamomum Cassia Bark Extract , Artemisia Princeps Leaf Extract, Chrysanthellum Indicum Extract, Camellia Sinensis Leaf Extract, Hibiscus Sabdariffa Flower Extract, Lavandula Angustifolia (Lavender) Extract, Rosmarinus Officinalis (Rosemary) Extract, Chamomilla Recutita (Matricaria) Flower Extract, Geranium Maculatum Extract, Salvia Officinalis (Sage) Leaf Extract, Trifolium Pratense (Clover) Flower Extract, Alchemilla Vulgaris Leaf Extract, Aspalathus Linearis Extract, Helichrysum Arenarium Extract, Pinus Densiflora Leaf Extract, Bambusa Vulgaris Extract, Thuja Orientalis Extract, Chamaecyparis Obtusa Leaf Extract, Melaleuca Alternifolia (Tea Tree) Leaf Water, Centella Asiatica Extract, Vitis Vinifera (Grape) Fruit Extract, Coffea Arabica (Coffee) Seed Extract, Carthamus Tinctorius (Safflower) Flower Extract, Polygonum Cuspidatum Root Extract, Castanea Crenata (Chestnut) Shell Extract, Zanthoxylum Piperitum Fruit Extract, Saccharide Isomerate, Mannan, Camellia Sinensis Leaf, Camellia Sinensis Leaf Powder, Butylene Glycol, Caprylyl Glycol, Citric Acid, 1,2-Hexanediol, Ethylhexylglycerin, Benzyl Glycol, Raspberry Ketone, Caramel, CI 19140, CI 42090, Disodium EDTA, Mentha Piperita (Peppermint) Oil
The 16 various tea ingredients and 5,000 ppm of naturally sourced BHA ingredients will help to melt away blackheads, whiteheads and other impurities.

Fine BHA foam, konjac granules and live green tea leaves of various sizes will act as natural exfoliants and gently remove blackheads.

The 240,000 ppm of green tea water and "Tannin complex", a patented ingredient, will provide pore care and tighten enlarged pores.The Bye Blackhead 30 Days Miracle Green Tea Tox Bubble Cleanser starts off as a greenish slimy gel which can spread easily on the skin. The gel will magically transform into a soft cloud-like foam once you massage it onto your dry skin. 

Klang is often associated with Bak Kut Teh, but if you dig it a little further, you will find that the town is also famous for its legendary Pandan Layer Cake. Located just a few minutes walk away from Klang KTM station, the famous Regent Pandan Layer Cake Shop is an old school bakery established in 1977.

It is obvious that not much has changed in terms of décor since it opened its door more than 40 years ago.  The humble cake shop sells a variety of cakes and pastries such as Philippines chocolate cake, chiffon cake, swiss roll, etc. However, their signature is the Pandan layer cake. which is well loved by generations of Klang residents. Many people in the town and beyond grew up eating the famous five-layer Pandan cake, and it comes in a few varieties - the classic Pandan, Pandan mix Yam, Pandan mix Corn,  Durian, Corn and Yam. 

I bought their classic Pandan layer cake to try. The cakes are available in different sizes (250g, 500g and 1 kg) and this one I bought is 500g, which costs RM 26. I would recommend buying only what you can eat because the cakes have pretty short shelf life (3-5 days).

Opening the box, the first thing that hits your nose is the fragrance of the cake, which comes from the extract of Pandan leaves. The five distinct layers of sponge cake is layered with five layers smooth green kuih like filling that is made from freshly squeezed  Pandan juice, fresh  coconut milk and mung bean flour. 

Served chilled from the refrigerator, the texture of the cake is light, soft and smooth like jelly. I love that it is not overly sweet or rich, with no artificial flavoring or coloring added.

The sponge cake layers are sturdier and stronger than the typical sponge cakes you will find in the market. Despite the dense filling, the cake does not absorb moisture and become soggy from the slightly wet jellied layers.

This is probably the best Pandan layered cake I have tasted so far. For people visiting Klang, I think this will be a sweet souvenir to bring back home. The cakes get sold out quickly, especially on weekends. There are often long queue, but we were lucky that there were not many customers on the day we visited the shop. 

70, Jalan Raya Timur

Kawasan 1

41000, Klang

Selangor

The chips are light yellow color, with plenty of black seasoning bits all over. They are generally small and have lots of air bubbles, which give them a good crispness and brittle crunch.