David lebovitz chocolate chip cookie

Source plus alteration:

https://www.seriouseats.com/recipes/2010/04/david-lebovitzs-chocolate-chip-cookies-recipe.html

Ingredients

2 1/2 cups (350 g) all-purpose flour

3/4 teaspoon baking soda

1/8 teaspoon salt 

1 cup (8 ounces/225 g) unsalted butter, at room temperature

1 cup (215 g) packed light brown sugar

3/4 cup (150 g) granulated sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

2 cups (about 225 g) nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped

14 ounces (400 g) bittersweet chocolate, coarsely chopped into 1/2- to 1-inch (1.5- to 3-cm) chunks or 3 cups (340 g) chocolate drop. I prefer using Ghiradeli bittersweet chocolate bars and chopping them.

Maldon Sea Salt - to put after cookies right after taking them out of oven




Directions
1. In a small bowl, whisk together the flour, baking soda, and salt.
2. In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the nuts and chocolate chunks.
3. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches (23 cm) long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours.
4. Position racks in the lower thirds of the oven; preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Make sure to get an oven temperature to check that your oven temperature measurement is correct. For instance I have to set mine to 365F to get inside oven to read 350F
5. Slice the logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, simply push them back in.
6. Bake on the lower third of the oven, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 8 to 10 minutes. If you like soft chocolate chip cookies, as I do, err on the side of underbaking.
7. Right after you take the cookies out of oven, sprinkle some Maldon sea salt on top of them.

8. Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.


Storage: The dough logs can be refrigerated for 1 week or frozen for up to 1 month. The baked cookies will keep well in an airtight container for up to 4 days.

Sticky rice recipe

https://www.youtube.com/watch?v=i4xHTy4_lkQ&feature=share

Tip highlights:
1. Soak the rice in water before the rice steams easily.
2. The ratio of rice to water is 1: 0.7.
3. Cooked and simmered, the rice heart is more cooked and tasted.

material:
Long glutinous rice 4 cups
2.8 cups of water
Pork belly pork 300 g
30 g of mushrooms
60 grams of shrimp
100 g

seasoning:
2 tablespoons of rice wine
1/2 teaspoon salt
1 tablespoon fine sugar
1 teaspoon white pepper
2 tablespoons soy sauce

practice:
1. Put the long glutinous rice in the inner pot of the electric cooker, and soak it in 2.8 cups of water for more than 4 hours.
2. Soak shiitake mushrooms and pork belly shreds; slice red shallots and set aside.
3. Pour an appropriate amount of oil in the pan and heat it up.
4. Add the shrimp and stir fry the shiitake mushrooms.
5. Then stir-fry the pork until the meat turns white.
6. Add rice wine, salt, granulated sugar, white pepper, and soy sauce and stir well. Turn off the heat.
7. Spread the fried ingredients on long sticky rice, put the inner pot into the electric pot, add 1 cup of water to the outer pot, and steam until the switch jumps.
8. Open the lid, loosen and mix well, add 1/4 cup of water to the outer pot, and continue to steam until the switch jumps.