Silver Chips Online

Emily Hsiao

Online Managing Editor

Emily is a Magnet senior who is extremely scared of pokes. She enjoys wasting her time watching Asian dramas, listening to Chinese music and reading novels late into the night. She loves to make her friends happy and doesn't mind when they laugh at her because she's too trusting (they call it gullible).

Stories Authored (35)

Entertainment around the world

by Emily Hsiao and Monica Wei | May 29, 2009

SMOB candidate Q&A

by Kevin Teng and Emily Hsiao | April 27, 2009

Twelve seniors named Intel Science Talent Search semifinalists

by Emily Hsiao | Jan. 30, 2009

There's no "I do" to "Bride Wars"

by Emily Hsiao | Jan. 12, 2009

Blazer missing since early December

by Emily Hsiao | Dec. 23, 2008

Best moments of the Obama-McCain showdown

by Emily Hsiao and Anika Manzoor | Nov. 12, 2008

A taste of sweet and sour

by Emily Hsiao | Oct. 29, 2008

SGA plans a variety of events for the school year

by Emily Hsiao | Sept. 17, 2008

Credits make all the difference

by Emily Hsiao | June 17, 2008

A world of difference

by Emily Hsiao | June 6, 2008

Yearbooks to be issued this week

by Emily Hsiao | May 27, 2008

A dim sum to remember

by Emily Hsiao and Charles Kong | April 18, 2008

Spring spirit week to be held next week

by Emily Hsiao | April 11, 2008

Chris Van Hollen

by Emily Hsiao | March 31, 2008

Steve Hudson

by Emily Hsiao | March 31, 2008

Junior varsity spring sports previews

by Emily Hsiao, Charles Kong and Monica Wei | March 26, 2008

Donna Edwards

by Emily Hsiao | March 15, 2008

Second annual Charity Challenge begins today

by Emily Hsiao | March 3, 2008

International »

Distant discipline

by Emily Hsiao | Feb. 15, 2008

From special to standard

by Emily Hsiao | Feb. 8, 2008

Michael Moshe Starkman

by Emily Hsiao | Feb. 5, 2008

Peter James

by Emily Hsiao | Feb. 5, 2008

Albert R. Wynn

by Emily Hsiao | Feb. 5, 2008

Last Principal Breakfast of 2007 held Thursday

by Emily Hsiao | Dec. 3, 2007

"Beowulf": not the usual epic tale

by Emily Hsiao | Nov. 20, 2007

A conference to remember

by Emily Hsiao | Oct. 29, 2007

That’s how the sushi rolls

by Emily Hsiao | Oct. 22, 2007

Alumni donate money to media center

by Emily Hsiao | Oct. 2, 2007

"Sydney White" is no fairy tale

by Emily Hsiao | Sept. 24, 2007

New version of BILL to be implemented soon

by Emily Hsiao | Sept. 22, 2007

"D-War" is a monstrosity

by Emily Hsiao | Sept. 18, 2007

Blazers honored with Maryland Distinguished Scholar Awards

by Emily Hsiao | Sept. 13, 2007

"The Last Legion" is certainly a first

by Emily Hsiao | Aug. 20, 2007

Assistant principal leaves Blair for Edison

by Emily Hsiao | July 16, 2007

Teacher Feature »

Roberts, Michelle

by Emily Hsiao | June 23, 2007

Songs Reviewed (2)

Artist	Track	Rating
Carrie Underwood	All-American Girl
Rihanna	Don't Stop the Music

Galleries (6)
Emily Hsiao
Intel semifinalists

Be sure you are using boneless chicken before beginning the marinating process.

Sweet and sour chicken

Remember to let the rice soften in water overnight.

Chinese turnip cakes

Law teacher Stefanie Weldon smiling, as usual, in her office.

All the materials and toppings needed to make sushi.

<i>Click to see more photos. </i>

How the Sushi Rolls

Pictures (41)

Senior Jean Fan, an Intel semifinalist.

Senior Ansh Johri, an Intel semifinalist.

Senior Edward Gan, an Intel semifinalist.

Senior Akimitsu Hogge, an Intel seminfinalist.

Senior Srinivas Vasudevan, an Intel semifinalist.

Senior Sang Tian, an Intel seminalist.

Enjoy some homemade sweet and sour chicken that tastes just as good as restaurant food!

Move around the chicken pieces so that they are covered in the sweet and sour sauce.

Stir the sauce to make sure the starch has also been spread around before adding in the fried chicken.

Make the sauce, consisting of oil, ketchup and sugar, in the heated pan but remember to add the starch too at the end because the starch will help the sauce stick to the chicken.

Once the chicken has turned the crispy golden-brown color, take it out on of the pot and place it aside to cool.

As each piece changes color, flip over the chicken so that each side is fried evenly. Be careful of the sizzling oil!

Be sure to cover the chicken in wetted flour and starch before placing it into the pan to make sure that it will stick to the chicken.

The amount of oil needed will depend on the type of pan. It may be healthier to use less oil and just flip the pieces of chicken over more often so that the sides are still fried evenly.

Once each piece has been covered, place it aside for later use.

Try to evenly cover each piece of chicken with the dry flour and starch.

Be sure you are using boneless chicken before beginning the marinating process.

Even after the students have finished writing for Silver International, Bellino continues to teach and work with them in class.

This year's theme for Silverlogue is "Anatomy of a Blazer." Yearbooks will be distributed to seniors on Wednesday.

Enjoy the Chinese turnip cake!

Pieces of the cake should be sliced off before frying.

Once cooked in a rice cooker, the cake should be solid and ready to be fried.

Stir and pour in the rice mixture at the same time.

Evenly mix the turnip with the mushroom, shrimp and bacon.

Try not to spill any of the turnip when pouring it in.

Mix the bacon and mushroom slices with the shrimp.

Slice the bacon into even pieces.

Try to cut the mushroom into the smallest pieces possible.

Grate the turnip so that it is shaved into thin pieces.

Cut the turnip in half so that it is easier to grate.

Peel off the skin of the turnip with a peeler.

Make sure the mixture is not too thin.

Remember to let the rice soften in water overnight.

Principal Darryl Williams discusses issues that parents bring up during the last breakfast of 2007.

Seniors Tina Zhang and Wenbo Dou and junior Elaine Chung demonstrate the art of Wushu, a type of Chinese martial arts, during the International Talent Show at the conference.

Enjoy the sushi!

A completed roll of sushi before it is cut in slices.

All the toppings are neatly lined up before the sushi is rolled up.

Remember to leave the right amount of space at the edges of the noori.

All the materials and toppings needed to make sushi.

<i>Click to see more photos. </i>

Music teacher Michelle Roberts gives her students in Concert Orchestra options on how they want to end the school year.