I have always wanted to cook western cuisine and make nice meals for some special occasions. Since Thanksgiving is fast approaching, I thought it was the perfect moment to learn something new. I got this Citrus Salmon recipe on the Internet. It involves several new spices that I have never used before, like Paprika and Thyme. It took me some time to gather the ingredients, but overall the meal was quick and easy to make. I marinated the salmon with lemon juice, olive oil and thyme, coated it well and then refrigerated it for half a day. The Orange Relish includes grated peel, but I didn't have a tool to grate it off, so I just diced it.

I love salmon prepared in different ways, but this one has exceeded my expectation. The salmon came out very nice and juicy. I especially loooved the orange relish. It was combined by lemon juice, mandarin, grated peel, honey and ground ginger, which made a magical accompaniment for the salmon. I used lemon extract to substitute orange juice and it was the right choice. The lemon juice has definitely brightened up the flavor. This has become my favorite salmon recipe.

Read More 0 comments | Posted by Edith Chan

Spreading the batter on the stove evenly with the wooden scraper

The sweet crepe opened up with bananas and chocolate on it

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This White Tiger is one of my favourite animals in the Zoo. I would hardly move my eyes away from its beautiful blue eyes and amazing pattern of vertical brown stripes overlaying its snowy white fur.

This baby deer is as adorable and as gentle as the deers in the "Snow White and the Seven Dwarves" cartoon. I can't believe that I could pet a baby deer. I have already started missing her.

Crown Cranes earn its name by its yellowish feathers on the back of their heads.

I was amazed to see how well the parrots spoke to me, and they also performed tricks well.

Read More 0 comments | Posted by Edith Chan

I started working at this company a month ago. Everybody in the office has been very busy, so we didn't have a chance to go out for lunch together until last Thursday. My co-workers brought me to the Facing East Restaurant for lunch , a Taiwanese restaurant in downtown Bellevue. It was the first time I ate Taiwanese food after I came to the States

It was a restaurant with traditional Taiwanese decorations. Simple-style Chinese paintings hanging on red walls lighted by tiny dim wall- lamps. Deep brown wooden dining tables and chairs aligned tidily in the room. The menu was stocked with different common Taiwanese noodles, rice, pottage, street foods (like Oyster Pancake 蚵仔煎), tea (like Fruit Tea 水果茶 ) and desserts. The atmosphere reminded me of the days in Macau, when I hung out with my friends in Taiwanese restaurants, drinking bubble tea and eating Taiwanese sandwiches.

We ordered many dishes that filled up the table, including Spiced Pork Stew Over Rice(魯肉飯), Tainan Shrimp Roll(台南蝦捲), Sauted Sliced Lamb in Taiwanese BBQ sauce (沙茶炒羊肉), Broiled Fish with Miso Glaze(味噌烤魚), and Pork Pottage (肉羮). The food were so good and we were all full. We did have a satisfying lunch at Facing East but I was still craving for the Spiced Pork Stew Rice after that meal. I had never been a fan of Taiwanese food. Guess that it is one of the symptoms of being homesick because of the atmosphere of the restaurant.

Instead of going back to the restaurant, I decided to learn how to cook Spiced Pork Stew Rice myself, so I can eat the dish whenever I want. I searched for the recipe on the Internet and immediately bought whole bunch of ingredients the day after. So, the dinner at home on the following day was a delicious Spiced Pork Stew Over Rice. Spicy juicy sauce pork stew on top of steamy hot rice, side with a spicy boiled egg. What a satisfaction!

Read More 0 comments | Posted by Edith Chan