What bechanced on Kirk Douglas? You might recall that Douglas had a stroke in 1996

However old is Kirk Douglas? Douglas is 94!


Kirk Douglas presented the Oscar to Melissa Leo for her role in The Fighter. Tells of stroke, there are some foods that can treat a stroke is to identify the factors
risks and always lead a healthy lifestyle. In full general, life-style
Fit means a person must:

1. Check gamy blood force per unit area
2. Abridging cholesterin and drenched fat intake
3. Consumption of vitamin type B complex
4. Control diabetes
5. Maintain ideal body weight
6. Regular exercise
7. Clever overcome tenseness

Soto from the Kudus City
Material:
1 chicken, halved
1500 ml water
3 cloves garlic, thinly sliced
3 cm ginger, crushed
2 stalk lemongrass, white part and crushed
3 tablespoons cooking oil
Refined:
5 pieces of purple onion
1 teaspoon whole coriander
½ teaspoon whole peppercorns
2 cm turmeric
salt
Complement:
3 tablespoons fried onions
50 g bean sprouts
1 stalk celery, thinly sliced
Bh 1 lime, sliced 4
3 tablespoons soy
How to make:
Saute garlic until fragrant, put spices, ginger, and lemongrass, stir
until ripe. Enter the chicken and keep stirring till the chicken changes color. Pour
water. Cook until chicken is cooked over medium heat. Remove chicken from pan and
fried until crispy. Torn chicken and arrange in the bowl along with complementary
other. Pour sauce on top and serve.

Delicious nagasari BANDUNG
Material:
125 grams of rice flour
10 grams of tapioca starch / leveling compound
125 gr sugar
GRM 250 liquid milk
200 grams of thick coconut cream
salt
banana horns
Whitening ½ tsp (optional)
HOW:
rice flour with coconut cream & sugar diadonin warm liquid,
then cook over the fire until cooked.
Remove and let cool until ½.
Enter the leveling compound and thick coconut cream, stirring until blended.
And wrapped with banana leaves.
The center inclined a banana.
steam for quarter-hour.

Fresh Soun Rujak
Material:
100 gr dry Soun, pour boiling hot water, drained
200 gr potatoes, steamed, delve 1 x 1 x 1 cm
300 gr know, fried pieces of 1 x 1 x 1 cm
100 g bean sprouts
100 g cucumber
100 grams of salad plate*
1 teaspoon salt
50 gr sugar
1 tbsp vinegar
200 ml boiled water
Refined:
10 Capsicum annuum longum
2 red chillies
50 gr dried shrimp
4 cloves garlic
Method:
1. Mayonnaise: Mix spices, salt, vinegar, sugar and boiled water, stir well.
2. Presentation: preparing a bowl, put lettuce, Soun, potatoes, tofu,
cucumbers, pour the sauce, stir well. Serve immediately.
For 4 people

LOTIS Purwokerto
Material:
5 pcs pink water
400 g mango mengkel
250 gr papaya mengkel
250 grams yam
250 g pineapple
250 g cucumber
Refined:
3 red chillies
4 chilli pepper
1 teaspoon shrimp paste
1 teaspoon salt
250 gr brown sugar
1 teaspoon tamarind
Method:
1. Peel all fruit, wash and thinly sliced, arrange in serving dish.
2. Puree the red pepper, cayenne pepper, salt, shrimp paste, after fine sugar enter
red and tamarind water, grind flat. Set aside.
3. Serve fruit and spice.
For 6 people

Banak savory goulash
Material:
10 onions
3 cm turmeric
1 cm ginger
1 cm galangal
1 tablespoon ground pepper
750 cc coconut cream from a coconut
1 stalk lemongrass, dimemarkan
1 / 2 turmeric leaveseach of acid kandis
salt to taste.
Method:
1. mangkokan finely cut leaves and so squeeze with a spoon
salt. Let correspond about 5 minutes, then wash with water until
net. Drain.
2. brain enter into boiling water briefly, then remove from heat. peel
arinya and discard the vein then blood slowly-thick brain slices
2 cm, a square 4 x 4 cm. Allow.
3. gerus onion, turmeric, ginger, galangal, and salt until smooth then
enter into the coconut cream. Also provide information on ground pepper into it.
4. These cooking spiced coconut cream with lemongrass and turmeric leaves her flip-flopscoconut cream so that is not broken.
5. after the coconut cream boils, put the leaves into it mangkokan,
add kandis acid, and pieces of the brain, and cook until boiling. reduce heat
and cook until cooked through and coconut oily brain.

Soto from PADANG
Material:
1 lb beef (beef round)
2 baking potatoes, fried pieces kecil2
1 pack of Soun, hot water soak briefly
celery leaves, finely sliced
fried onionssoy and vinegar to taste
2 bay leaves
salt and pepper to taste
Spices that are:
1 / 2 medium onion
5 cloves garlic
2 eggs nutmeg
chili grind
Method:
1. 1-inch-thick slices.
2. Boil meat in water to taste with salt and bay leaves until
half-baked.
3. Meanwhile, heat 2 tablespoons oil, saute the spice
refined until it smells fragrant. Enter this into the pot of meat stir
and cook until meat is cooked. If the water is reduced can be added
water.
4. Lift the meat and so fried until dry (low heat).
Menghidangkannya:
1. Set Soun, potatoes, fried meat that has been cut in thin slices, celery and onions
cooking in a bowl.
2. Give soy and vinegar, then flush with warm soup broth.
3. Eaten with warm rice crackers who sprinkled red and fried onions.

SWEET martabak from BANDUNG
Material:
300 gr flour
75 gr sugar
3 eggs, stir briefly
500 cc of warm milk
5 grams instant yeast
1 / 2 teaspoon baking powder
1 / 2 teaspoon salt
Method:
1. Mix dry ingredients, dry-
2. Add the eggs, mix well
3. Pour the warm milk, stir well. Cover with towel
4. Let stand until dough is fluffy, about 2 hours
5. Cook in a non-stick skillet (if possible heavy pan) over medium heat.
If new holes are closed. If the fire can't be hot enough dough
perforated
6. Its contents can be varied with sesame, cheese, nuts or chocolate based
with their respective tastes

Lumpia from SEMARANG
Material:
20 spring roll skins ready lbr
Sonny scallions

Contents:
75 gr chopped shrimp
75 g minced chicken
300 grams of bamboo shoots, sliced lighters
100 g bean sprouts
1 stalk spring onion, thinly sliced
2 tbsp soya sauce
1 / 2 teaspoon salt
1 / 2 teaspoon pepper
1 tsp sugar
1 eggs, beaten off
Cooking oil
Spices:
2 cloves garlic
2 tablespoons dried shrimp
4 cloves shallots
1 / 2 teaspoon salt
1 / 4 tsp pepper powder
Pickle, stir:
150 g cucumber
10 chilli pepper
1 tablespoon granulated sugar
1 / 2 teaspoon salt
1 teaspoon vinegar
Sauce:
2 cloves garlic, minced
50 gr brown sugar
150 ml boiled water
3 tbsp corn starch, dissolve
1 / 4 teaspoon salt
1 tablespoon cooking oil
Method:
1. Create content: heat oil, saute ground spices until fragrant, enter the chicken
and shrimp, stirring until the color changes. Add bamboo shoots, bean sprouts, green onions,
sauce, salt and pepper, stir, and cook until crispy. Enter the beaten eggs,
stir and cook until crispy, remove, let cool.
2. Take a sheet of spring roll skin, give 1 tablespoon dough content, then fold both ends
Roll and glue it with egg white.
3. Heat oil, fry the spring rolls until golden brown, remove and drain.
4. Make the sauce: heat oil, saute garlic until wilted, add water and
salt, boil until boiling, put corn starch solution, stir, cook
until boiling and thickened, remove from heat.
For eight fruit

Batagor Bandung
Ingredients:
Baso tofu and fried dumplings:
5 Pieris brassicae fruit out, cut diagonally to form triangles
10 pieces of fried dumpling skin
200 grams prawns, peeled, chopped
100 grams chicken, chopped
1 egg
7 tablespoons cornflour / tapioca
3 tablespoons sesame oil
1 stalk spring onion, finely chopped
Salt to taste
Peanut sauce:
200 grams fried peanuts and finely chopped or pindakaas / peanut butter
4 pieces of red chilli seeds removed, delve pieces and fried,
mashed
1 teaspoon sugar
1 teaspoon vinegar
Salt to taste
Enough water
Method:
1. Dredging complete the dough to make room for meatballs.
2. Beat eggs, enter the shrimp and chicken that accepts been chopped, starch, oilbenniseeds, salt and sliced scallions.
3. Stir well until the dough can be formed.
4. Enter batter into the idea that accepts been dredged contents. For the dumplings, takea bit dough, place it in the midst of dumpling skin, then to the four corners of the skin
dumplings together and bent out.
5. Heat the oil in a saucepan or frypan. Fried tofu and dumplings
in hot oil until light golden brown and cooked. Time
fry, tofu and dumplings should be completely submerged in oil
(French-fries).
6. Peanut sauce: Mix peanut that accepts been mashed or fried
pindakaas / peanut butter with deep-fried red chilies that have been sugar
sand, vinegar, salt and water.
7. Heat briefly to the boil and thickens.
8. Batagor and Serve hot dumplings with peanut sauce, sweet soy and
lime.
For 10 fruit and 10 fruit dumplings batagor.

Condiment us FOR SOUP IGA
Material:
3 tablespoons cooking oil
2 tablespoons minced chili
1.5 red-ripe tomatoes, medium size, cut each fruit is divided five, press
(Only) crushed 4 purple onion*, puree 1 / 2
teaspoon lemon juice Salt to taste water
Ways:
Heat a frypan & oil over medium heat, then enter the chili mixture milled,purple onion*, tomatoes, salt, and stir in the pan briefly, then enter the orange juice
juice (if you like add a small pinch block magie broth), stirring constantly until
cooked, until the oil turns red.
Note:
1. This is as is with chili sauce for chicken pop.
2. I use a pot that is the pot with a diameter of + / - 25 cm
3. The end result is a pot full of soup.

Karedok Jakarta
Material:
3 pieces long beans, delve pieces 2 cm
30 g cabbage, thinly sliced
50 g bean sprouts
4 lettuce leaves, thinly sliced
4 leaves basil stems
1 / fruit cucumber, seeded and diced fruit
1 / 2 tsp onion
25 grams of fried chips
1 tablespoon lemon juice
Spice nut
250 grams fried peanuts
2 red chilies
3 cm kencur
2 cloves garlic
1 / 2 teaspoon salt
1 teaspoon brown sugar
2 tbsp tamarind water java
How to make:
Blend the peanut flavor. Combine beans, cabbage, lettuce, cucumber,
and basil leaves with smooth flavor. Add lemon juice and stir well.
Serving: Karedok move to a plate, sprinkle fried onions basil dams.

WHITE warm Yogyakarta
Material:
1 kg of jackfruit, cut into 5x5 square, 3 cm thick
Lbr 4 bay leaves
1 cm galangal, smashed
750 ml of liquid milk
500 ml thick coconut milk
Refined:
10 shallots
7 cloves garlic
10 BTR hazelnut
1 tablespoon coriander
salt
a little sugar
Method:
Boil the jackfruit with melinjo leaf, spice paste, bay leaf and
liquid galangal in coconut milk until soft jackfruit. Enter a thick coconut milk and
bring to a boil while stirring occasionally. Take care not to jackfruit destroyed.

PAPAYA FOR VEGETABLE VEGETABLE lontong
Ingredients:
Small size papaya, grated coarse
1 potato, diced small
10 rods long beans, sliced smallcoconut cream from 1 coconut (about is the number)
Spices:
4 cloves garlic,
6 pieces purple onion
3 grains of walnut,
1 / 2 cm turmeric
6 large red chilies
Sufficiently dried shrimp
One vertebra galangal, keprek
1 stalk lemongrass, keprek
ginger, keprek
bay
sugar - salt to taste
Method:
1. Stir-fry ground spices until cooked. Enter keprek seasoning. Saute briefly.
2. Enter the ingredients into a watery coconut cream, stir briefly, add the vegetables.
3. Boil until cooked. Add sugar salt. Taste adequate to clog sense of
desired
4. Finally enter the thick coconut cream.

Gado-gado Jakarta flush
Material:
150 grams of cabbage, chopped, boiled ½ ripe
50 grams of bean sprouts, siagi, boiled ½ ripe
1 out of white fruit, fried
150 gram tempe, fried
1 piece of cucumber, diced
2 eggs, hard boiled
Leaf lettuce & Emping curly fries to taste
Peanut Marinade:
300 grams of peanuts, fried, mashed
500 ml coconut milk from a coconut
1 stalk lemongrass, crushed
Two lime leaves
4 tablespoons bottled tomato sauce
2 tbsp soya sauce
2 tablespoons cooking oil
1 tablespoon chicken flavor
Refined:
2 red chillies
5 cloves shallots
3 cloves garlic
2 cm kencur
1 teaspoon salt
Complement:
Leaf lettuce, tomatoes and poached egg
Topping: onions fried
Method:
1. Sauce: heat oil, saute ground spices until harum.Campur stir seasoning
with peanuts, coconut milk, lemongrass, lime leaves, tomato sauce, sweet soy sauce, and
the flavor of chicken, stir well, cook until boiling, remove from heat.
2. Boil vegetables until cooked, remove and drain.
3. Prepare the plate, arrange the vegetables, tofu, and tempeh. Pour the nuts or spices
Separate serve, sprinkle with fried onions. Complete with a poached egg and chips
fry and serve.

SHRIMP WITH TAMARIND bamboo shoot curry Young
Material:
- 1 stalk lemongrass, crushed
- 1-2 slices glugur acid / acid kandis
- 250 grams of shrimp without heads
- 500 grams of sour bamboo shoots (soak in water and a piece of red pepper to menguris
crowded around a small star or rice water for three days)
- 750 cc coconut milk from a coconut
- Salt and brown sugar to taste
Spices:
- 1 tbsp chopped galangal
- 10 red chilies
- 2 tsp turmeric chopped
- 7 red onions
Method:
1. Mix coconut milk with bamboo shoots, and smooth flavor. Stir and cook until
half-baked.
2. Enter lemongrass, tamarind, and shrimp. Bubuhi salt and sugar, cook until all
mature material.

Liwet CHICKEN RICE
Material:
2 tablespoons cooking oil
2 cloves garlic, finely chopped
75 gr onions, roughly chopped
250 gr pigeon breast, diced 1.5 x 1.5 x 1.5 cm
2 red chilies, seeded, sliced thin oblique
1 teaspoon curry powder
1 / 2 teaspoon pepper
750 gr rice
800 ml chicken stock
Topping:
2 leeks, thinly sliced
2 stalks coriander leaves, finely sliced
2 tablespoons fried onions
Method:
Heat oil in a saucepan, saute garlic and onion until fragrant.
Enter the chicken pieces, stirring until change color. Add chili
red and stir until wilted. Enter the rice, curry powder, and salt and pepper
stir until all mixed. Pour the chicken stock. Simmer until
cooked rice and dry soup. Lift. Serve with a sprinkle topping ingredients
thereon.

Soto from PEKALONGAN
Material:
750 grams of meat Brisket
3 cm ginger, crushed
3 stalks lemongrass, crushed
3 sheets of orange leaves
3 tbsp sweet taoco
2 tbsp soya sauce
1.5 liters of water
Refined:
6 large red chilies
8 shallots
6 cloves garlic
2 tsp salt and
1 teaspoon pepper
3 cm turmeric fuel
Complement:
fried onions, sliced celery, coddled egg* and fried chips, and lemon juice.
Method:
Boil the meat with ginger, lime leaves, lemon grass until soft, lift the pieces according to
taste, allow. Heat a bit oil, saute the spice paste, cut
taoco meat and soy, stir, knock back into the broth and
cook a minute, remove from heat. Prepare a bowl filled with soup complete with choppedcoddled egg*, fried onions, chopped celery and fried chips. Serve.

Kuhl Soto genus Polianthes
Material:
A village chickens
2 lt water
1 teaspoon salt
4 lime leaves torn
3 cm galangal, smashed
3 cm ginger, crushed
3 tbsp oil
2 tbsp soya sauce
1 teaspoon salt
2 stalk scallion delve 2 cm
3 tablespoons purple onion, fry, knead
2 tablespoons garlic, fry, knead
1 tbsp finely sliced seldri
100 gr Soun, hot water soak, drain
100 gr short bean sprouts, cleaned
Refined:
8 pcs shallots
5 cloves garlic
3 cm ginger
½ teaspoon pepper
¼ teaspoon nutmeg
Complement:
Fried chips
Red chili sauce
2 pcs lemon
Method:
1. Boil chicken, water, bay, lime leaves, galangal, ginger and lemongrass on top
medium heat until boiling and the chicken is tender. Remove chicken, strain broth and chopped chicken, allow.
2. Heat oil, saute ground spices until fragrant, pour the broth, soy and
salt, bring around a boil.
3. Suwir Add chicken, scallions, fried shallots, garlic
fries, tomatoes and leaf seldri, bring around a boil again.
4. Presentation: set Soun, bean sprouts in a serving bowl, pour the chicken stock,
serve with supplementary material.
For 6 people