Citrus Squirt

From Auntie Jas’s recipe archive, this week is a drink!

Sparkling water.
2 cups of orange juice, 1 cup of grapefruit juice.
Juice the lemon. It’s not 1 lemon, should be 1/2 a cup of lemon. That is about 3 lemons.
Poor in 2 1/2 cups of sparkling water.
Honey to taste.

My 1 cup is 250ml. And you probably can add sparkling water before lemon. You can then adjust the lemon juice accordingly. Not all loves sour sour drinks.

The overall Citrus Squirt tastes a little concentrated after all the mixing. It will be good to serve with some crushed ice or dilute with ice water. Enjoy!

Cheese Crisp

Cheese crisp is on last week’s menu from Joyful Adobe. It is easy to do and the taste will not go wrong!

Ingredients (Shouldn’t use herbs, doesn’t go well).
Cheddar and parmesan cheese. Explore your combination.
In this version, I’ve added herbs.
Mix mix.
Use only parchment paper.
Don’t be greedy, 1 teaspoon only.
Spread the cheese thinly so that the crisp can come out crispy enough.
Preheat your oven 160 to 170 degree. Place the baking tray in for 5 to 7 min. Observe as the edges of cheese is going to turn golden brown.
Cool them.
With parchment paper, the cheese comes off effortlessly.

The Brush Guard

My Brush Guards arrive very promptly at Lester’s house last night. I wanted this for damn long after watching Michelle Phan‘s video.

I’ve gotten the variety pack which contains:

  • 1 Large
  • 2 Medium
  • 2 Small
  • 1 Extra Small

I’ve actually bought 5 packs.


Some dimensions.

6 Brush Guards (I missed out 1).

Very expandable.

Slip in from the bottom to the brush bristle.

Top view.


Once Upon A Milkshake

Promise Nikky to blog about this.

I think many have written about this cool purple milk shake place, Once Upon A Milkshake, that establishes in Orchard sometime ago. They sell blended ice cream milk shakes and ice creams. The shakes are ultra smooth, concentrated but not jerliat. Most importantly, it doesn’t melt off so quickly~ The branch I’ve visited is at Scape Park. It’s a nice little corner for resting your tired legs. But be considerate, the seats are limited. I’m not sure about daytime, night time isn’t crowded.

Once Upon A Milk ShakeOnce Upon A Milk Shake


Menu Close Up
Menu Close Up

Our Milkshakes
Our Milkshakes

They Serve Ice WaterThey Serve Ice Water

Sephora’s Rouge Starlets

Not realizing that I’m wearing the National colours, I’ve walked into Sephora ION Orchard. Someone approaches me for a Polaroid shot in front of their poster. Stand to win some prizes… Lalala~

I actually fall in love with the variety Sephora carries and their home brand brushes. But brushes are too expensive. (T__T)

And Sephora carries Sarah Jessica Parker’s perfume, NYC, not even airport has that. Still deciding if I should buy. Just gotten Anna Sui’s Rock Me Summer of Love though. =x

Poster Backdrop
Polaroid shot that is pinned on the board.

Cold Tofu

Not going into detail the steps and ingredients. This post merely wanna exhibits Lester’s new 50mm Canon lens. The sound of the moving lens is scary. But it automatically blurs out the backdrop for you. Ideally good for product shots and portraiture.

Balsamic Cold Toufu

We Love Coriander Leaves

Shoyu Eggs

My attempt with shoyu eggs again with the help of the egg timer. This time round, I manage to maintain the texture, but still a little runny on the inside. I probably need another minute or two to set the eggs more.

Egg Timer from Amazon

The package says that the edge of the egg timer will change color as the water boils.

I’ve used a larger egg, 75gram.

Place the timer and the eggs into a pot of tap water. Add salt so that you can increase the water temperature and de-shell the eggs easily. I also stir the eggs around the pot. Not too sure if this really helps to contain the yolks in the centre of the egg.

Turn off the heat after black edge touches the indicator SOFT level. Let the eggs sit in the pot for a while. The black edge will continue to move to indicator MEDIUM. Then remove the eggs.

Stop the cooking process by running the eggs under tap water.

Wait till the eggs are comfortable to hold, de-shell them. Be really careful because they are still wobbly soft as compared to hard boil eggs.

Put the eggs in a smaller bowl for soaking shoyu sauce overnight. I have a few ugly peel eggs.

Prepare half a bowl of light soya sauce, some salt, sugar, 2 teaspoons of sesame oil and vinegar. Pardon the vague proportion, I usually estimate. You might want to add a little dark soya sauce for color, usually not necessary if you are using good shoyu. I recommend you to spend a little more on shoyu, the egg will taste better and the color will turn out nicer. Dilute mixture with another half bowl of water. Heat the mixture in pan till it boils.

Cool the mixture first before pouring to the eggs. You don’t want to further cook them.

Soak the eggs overnight in fridge with cling wrap. Ideally, you can get a smaller bowl so that the sauce can cover the eggs totally. Else, you’ll have to turn the eggs to ensure that they absorb the shoyu.

These are 1 day later. See that ugly peel egg!

Thaw the eggs to room temperature before serving. It will taste better. Tata~

I guess the next round I will try out a normal size egg (approximately 55 to 60g). Will update again.