9 Special Food Menu Ideas for the Weekend

When the weekend arrives, there is nothing more satisfying than enjoying a special, mouth-watering meal. Nah, If you need ideas for making delicious and special weekend dishes, here we recommend 9 special food menus that are suitable for eating with the family at the weekend.

The ingredients to make it are quite easy to get and certainly affordable. Yuk, Just take a look at the complete recipe below!

1. Beef Teriyaki

Ingredients:

Beef, thinly sliced ​​– 200 grams

Sesame seeds, toasted first – 2 tbsp

Onion, sliced ​​- 1/2 grain

Spring onions, finely sliced ​​– 1 stem

Margarine / butter – 2 tbsp

Marinade:

Garlic, grated – 2 cloves

Teriyaki sauce – 2 tbsp

Soy sauce – 1 tbsp

Sweet soy sauce – 1 tbsp

Oyster sauce – 1 tbsp

Black pepper – 1 tsp

Sugar – 1 tsp

Broth powder – 1 tsp

Salt – 1/2 tsp

Tomato sauce – 1 tsp

How to make:

1. Mix all the marinade ingredients well.
2. Add the meat to the marinade, stir until evenly mixed. Leave in the refrigerator for 1 night. Set aside.
3. Heat margarine. Saute the onions until fragrant.
4. Add the meat and stir quickly until it changes color. Lift.
5. Sprinkle the meat with sesame seeds and spring onions. Ready to be served.

2. Honey Grilled Shrimp

Ingredients:

Medium prawns – 500 grams

Oyster sauce – 3 tbsp

Sweet soy sauce – 2 tbsp

Honey – 5 tbsp

Margarine, melted – 2 tbsp

Water – 2 tbsp

Ground spices:

Garlic – 6 cloves

Young ginger – 3 segments

Green cayenne pepper (optional) – 6 seeds

Salt – 1 tsp

How to make:

1. Clean the prawns and remove any dirt on their backs, with the shells still attached. Set aside.
2. In a container, mix the ground spices with oyster sauce, sweet soy sauce and honey. Stir well.
3. Put the shrimp in the spice bowl. Stir well until the shrimp are coated with spices. Store in the refrigerator for 15 minutes so that the flavors absorb.
4. Prepare a grill/grill. Grill the shrimp over the fire until cooked. Lift.
5. Ready to be served.

3. Salmon Mentai

Ingredients:

White rice – 250 grams

Nori powder – 1 tbsp

Sesame oil – 1 tsp

Soy sauce – 2 tbsp

Salmon:

Salmon, thinly sliced ​​– 200 grams

Soy sauce – 2 tbsp

January Mentai:

Mayonnaise – 100 grams

Tobiko – 1 tbsp

Tomato sauce – 1 tbsp

Chili sauce – 2 tbsp

Topping:

Nori, small size, cut lengthwise – 3 pieces

White sesame – to taste

How to make:

1. Mix rice with nori powder, sesame oil and soy sauce. Mix well, set aside.
2. Coat the salmon with soy sauce then grill briefly on a Teflon until it changes color. Lift.
3. Mentai sauce: Mix all the ingredients for mentai sauce, mayonnaise, tobiko, tomato sauce, chili sauce, stir well.
4. Arrange the rice in aluminum foil or a heat-resistant dish, add a few slices of salmon, then pour the mentai sauce until it covers the entire surface of the salmon.
5. Bake with a blow torch or oven until brown.

4. Soy Sauce Eggs

Ingredients:

Chicken eggs – 6 pieces

Garlic, thinly sliced ​​– 4 cloves

Shallots, thinly sliced ​​– 4 pieces

Red chilies, sliced ​​obliquely – 2 pieces

Green chilies, sliced ​​obliquely – 2 pieces

Tomato, cut into cubes – 1 piece

Spring onions, finely sliced ​​– 1 stem

Salt – 1/2 tsp

Ground pepper – 1/4 tsp

Oyster sauce – 2 tbsp

Sweet soy sauce – 4 tbsp

Water – 200 ml

Oil, for frying – 1 tbsp

How to make:

1. Fry sunny side up eggs, remove and drain.
2. Take some oil, then heat it. Saute garlic, shallots, red chilies and green chilies until fragrant.
3. Pour in water. Season with salt, ground pepper, oyster sauce and sweet soy sauce. Stir well and cook until boiling.
4. Add the sunny side up fried egg. Stir gently and cook until the sauce thickens and reduces slightly. Correct the taste.
5. Add the spring onions just before turning off the heat.
6. Turn off the heat, soy sauce eggs are ready to be served.

5. Egg Roll Korea

Ingredients:

Eggs – 4 pieces

Carrots, cut into small cubes – 1 piece

Spinach leaves, sliced ​​– 1 handful

Tomatoes, remove seeds and cut into small cubes – 1/2 fruit

Spring onions, finely sliced ​​– 1 stem

Salt – 1 tsp

Ground pepper – 1/2 tsp

Butter – enough

How to make:

1. Beat the eggs.
2. Add carrots, spinach, tomatoes and spring onions. Add salt and pepper. Beat again until smooth.
3. Heat the butter on a flat non-stick frying pan, over medium heat.
4. Pour in ¼ of the beaten egg and spread evenly until the entire surface of the pan is flat. Cook until half cooked. When half cooked and the top of the egg is still wet, roll the egg to one side of the pan (leaving the other half empty).
5. Pour ¼ of the eggs back into the empty part of the flat pan. Roll it back to one side when the dough is half cooked.
6. Repeat the steps above until all the dough is used up.
7. When finished, compact the egg roll by pressing it slightly on each side. Lift.
8. Cut into pieces according to taste and ready to serve.

Tips

1. Don’t add too much egg filling so it doesn’t look full.
2. Do the rolling process quickly so that the final egg product remains soft, not dry and hard.

6. Shrimp Fried Chicken

Ingredients:

Chicken, cut according to taste – 500 grams

Lime juice – 1 tbsp

Sesame oil – 1 tbsp

Oyster sauce – 1 tbsp

Fish sauce – 1 tbsp

Salt – 1/2 tsp

Sugar – 1 tbsp

Wheat flour – 3 tbsp

Ground spices:

Shrimp paste – 12 grams

Garlic – 3 cloves

Shallots – 2 cloves

How to make:

1. In a bowl, add the chicken, lime juice and ground spices. Add sesame oil, oyster sauce, fish sauce, sugar and salt to taste.
2. Marinate the seasoned chicken for 30 minutes.
3. Before frying, sprinkle flour on the chicken then mix well.
4. Heat the frying oil and fry until it changes color.
5. Once cooked and browned, remove from heat and set aside. Ready to be served.

Tips

1. To make it tastier and the spices penetrate better, it’s best to marinate the chicken overnight.
2. Use shrimp paste with a fresh aroma. When marinating chicken, you don’t need to use water.

7. Village Chicken Soup

Ingredients:

Village chicken – 1 head

Garlic, crushed – 7 cloves

Ginger, bruised – 2 cm

Ebi – 1/2 sdm

Celery, bunch – 2 stalks

Bay leaves – 3 pieces

Lime leaves, remove the leaf bones – 2 pieces

Ground nutmeg – 1/8 tsp

Cloves – 4 grains

Pepper – 1/4 tsp

Salt – 1 tbsp

Sugar – 1 tsp

Broth powder – 1/4 tsp

Water for boiling – 2 liters

Oil for frying – 1 tbsp

Complementary Materials:

Lime – to taste

Sliced ​​celery leaves – to taste

Fried onions – enough

Cayenne pepper – to taste

How to make:

1. Cut the free-range chicken into 16 pieces. Wash clean, set aside.
2. Heat oil, saute garlic and ginger until fragrant. Lift. Grind the stir fry until smooth. Set aside.
3. Prepare water. Add the chicken, stir-fry ground spices, and all the other ingredients. Boil until the chicken is cooked and tender. Correct the taste.
4. Ready to be served with complementary ingredients.

Tips

1. Chili sauce can be made from red chilies and garlic which are boiled first. Then puree it with a few tablespoons of boiled water and salt.
2. During the process of boiling chicken, don’t forget to always remove any fat or dirt that rises to the surface of the water (floats), so that the resulting broth is clear.

8. Fried Meat

Ingredients:

Beef, cut against the grain – 400 grams

Bay leaves – 2 pieces

Galangal, crushed – 2 cm

Lemongrass – 1 stalk

Coconut water – 500 ml

Water – 300 ml

Salt – 1 tsp

Combed brown sugar – 3 tbsp

Tamarind, dissolve in a little water – 1/2 tsp

Frying oil – enough

Ground spices:

Shallots – 7 pieces

Garlic – 3 cloves

Coriander – 1 tsp

How to make:

1. In a pan, mix beef, ground spices, bay leaf, lemongrass, galangal, salt, combed brown sugar, then add water and coconut water. Mix well, then cook until half cooked.
2. Add tamarind water, continue to cook on low heat until the meat is soft and the water has reduced, turn off the heat. Let the heat dissipate.
3. Heat the oil, fry the beef for a moment, then remove and set aside.
4. Serve the fried meat with chili sauce according to taste.

Tips

1. Choose meat that is easy to tender such as has deep or lamusir.
2. Fry in hot oil for a while so that the meat remains soft and not tough.

9. Solo Strait

Ingredients:

Beef hash – 400 grams

Salt – 1 tsp

Ground pepper – 1 tsp

Sweet soy sauce – 5 tbsp

Boiled chicken eggs – 3 pieces

Air – 1 liter

Brown sugar – 1/2 tsp

Nutmeg – 1/4 seed

Red tomato, cut into small pieces – 1 piece

Oil – enough

Ground spices:

Shallots – 8 pieces

Garlic – 5 cloves

Complementary:

Lettuce leaves – to taste

Boiled carrots – to taste

Boiled chickpeas – to taste

Pickled onions – enough

French fries – to taste

How to make:

1. Slice the meat against the grain 1 cm thick. Rub with salt and pepper, leave for 15 – 20 minutes until absorbed.
2. Heat oil, saute ground spices and nutmeg until fragrant and cooked.
3. Add the meat, cook until the meat changes color.
4. Add eggs, tomatoes, soy sauce and water, cover the pan and cook over low heat until the meat is tender and the spices are absorbed.
5. Arrange the meat on a serving plate, pour over the sauce, add boiled eggs, boiled vegetables and fried potatoes.
6. The Special Solo Strait is ready to be enjoyed.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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