Sally's Kitchen Homecooked Food Delivery (for June)

I was absolutely thrilled to find out that Sally's Kitchen would be resuming business after halting operations during the first two weeks of MCO 3.0.  Well, it's about time as I miss not having to think about what to tapau or cook for (at least) two meals in a week....and oh, of course I miss the food too.  You can read my previous posts on Sally's Kitchen here (for March & April) and here (for May).  

Sally's Kitchen menu for the third week of June was a welcoming sight alright starting with a repeated dish....yay!  And not just any dish....but their best tasting dish so far for me which I was really looking forward to.  This, incidentally, was the first repeat of a dish after having had their food for close to 3 months.

And that repeat dish was none other than the Taiwanese Braised Pork Rice (or Lu Rou Fan) @ RM12.  The braised pork mince and sauce was still as outstanding as ever....served with braised egg, stir-fried siew pak choy and pickled radish.

Knowing that this was on the menu, I wasted no time in recommending it to my sisters-in-law...though one of them would have liked a bit more sauce! ;)  I thought they struck the right balance of sauce to rice where the sauce was just enough to coat the rice without being too wet.

That same week brought us Teriyaki Chicken @ RM13 served along with sides of thickly shredded omelette (to imitate tamagoyaki perhaps?...though not quite), panko-crusted fish ball and blanched bok choy that was meticulously wrapped around some thin strips of carrot.

We got a generous serving of a whole boneless chicken thigh for this meal set.  Although the taste of sauce was slightly different from a typical teriyaki sauce, it wasn't as sweet, and still palatable nonetheless.  This was made more fragrant by a topping of umami seaweed and toasted sesame seeds (again, small details matter which made the dish look like a RM20 dish).

Even the panko-crusted fried fish ball was a nice surprise turning out better than I expected.  It tasted very nice, not fishy at all like those cheap, commercialised fish balls you get elsewhere.  It's a dish that's loaded with ingredients and certainly worth it for just RM13.

Week 4 of June saw the repeats of two more of their previous dishes starting with Nyonya Lobak, Egg Belanda with Joo Hoo Char @ RM13, a dish that's among my Top 5 of their best dishes, so a repeat order was in order.  It was still as good except that the sauce on the egg belanda was lacking a little bright acidity compared to before.

The first time I had this I could only handle less than half the fresh sambal (because it was very spicy) but this round I managed to wallop (finish) all.  I didn't mind one bit that the fresh sambal burned my lips as it was very addictive and tasty. ^.^  They also sell the lobak on its own for those who want it as an extra side dish.

I also made a repeat order for the Nyonya Fried Rice with Belacan Fried Chicken @ RM12 even though it didn't wow me as much as their previous other dishes did.

Accompanied by a fried egg, crispy ikan bilis (anchovies) and sambal, it was still pleasant enough and I have less one worry on what to eat for at least one of my daily meals during MCO 3.0.

The final week of June saw two new dishes offered, one of which was Braised Mui Choy with Pork along with sides of Fried Egg & Tofu @ RM10.

The braised mui choy (preserved mustard greens, the sweet kind) was outright delicious!  The tender, falling apart pork (part fatty, part lean but leaning more towards fatty) was perfectly cooked to the desired softness.  The braised mui choy and sauce had a nice balance of sweet and salty flavours.

It was so yum that I immediately placed a re-order for two a la carte portions of braised mui choy pork (RM16 for two servings) to add to our dinner menu the next day.

At RM8, it was pretty good value as each serving came with 4 - 5 good-sized chunks of fatty/lean pork.  Would I have preferred the pork to be leaner?  Of course....but I know many others would love the fatty parts more (one of whom is my husband, so I passed my fatty parts to him)! ^o^

I could swore I detected faint hints of a secret ingredient of canned braised pork (that my mother-in-law used when she cooked this dish) though I couldn't see evidence of it in the dish.  The sauce of the canned braised pork is what gives the dish that added umami taste.

But the chef confirmed that no canned pork was used, so kudos to the chef for drawing out the lovely flavours.  I actually love eating the sweet mui choy (my top favourite preserved vegetable) more than the braised pork.

The other selection for the final week came with 3 words I tend to avoid...butter, milk & cheese (chicken)....all in the same sentence, so I obviously did not order it.

I was very satisfied with June's menu as it not only brought back two of my more favoured dishes, the Taiwanese Lu Rou Fan and Nyonya Lobak Set, it also brought a new favourite of Braised Mui Choy with Pork.....yummy yum yum! ;)  P/S: But what a bummer....my happiness was short-lived as Sally's Kitchen is closed again (due to the imposed EMCO) until further notice....haiya! :'(