INFO.

◆◆◆ Contact information

⟢ E-mail: [email protected]
⟢ Instagram: @frayer_model

◆◆◆ Work information

⟢ Personal: Unavailable
⟢ Commercial: Available, please send details via e-mail.

◆◆◆ Work detail		 
Drawing as always.∞
Graduated from International Baccalaureate Diploma Programme and awarded Diploma.07/2026
More work detail will be uploaded soon.XX/20XX

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COMMISSION.

Sorry, commissions are currently unavailable. Please come back again another time, and be sure to look for updates on Instagram!

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ABOUT.

FRAYERMODEL.

Hello, my name is FRAYERMODEL. It's nice to meet you!I'm a fresh IBDP graduate with a great interest in developing my art, career and involvement in the local community.Aside from that, I'm also looking forward to potentially delving into animation, opening art commissions, selling merchandise and vendoring in local art events. I'm pretty shy most of the time, but I like to converse with people about common interests and form meaningful connections ( ꈍᴗꈍ)But all in all, I want to simply lay back and enjoy my own time. I draw and post what I like, and I wish to make my page a flexible space for expression and what I love! Expectations come from me only! ᕙ( • ‿ • )ᕗThank you very much for visiting my portfolio!

◆◆◆ I draw:
⟢ Digital, traditional art
⟢ Original content
⟢ Fan art (parody, ship, AU, fan OC, etc.)

◆◆◆ I like:
⟢ Mapo tofu
⟢ Ice cream
⟢ Music
⟢ Piano
⟢ Badminton

◆◆◆ IBDP Background:
⟢ G1: English A: Language and Literature (HL) - 6
⟢ G2: Malay B (SL) - 7
⟢ G3: Business Management (SL) - 6
⟢ G4: Physics (HL) -6
⟢ G5: Mathematics: Analysis and Approaches (HL) - 6
⟢ G6: Visual Arts (SL) - 5
⟢ Extended Essay (Mathematics) / ToK - 1
Total: 37, diploma awarded

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Entry No.DateTitleContent
--CategoryEntries will be categorised as follows:
Information
Updates
Notes
Recipe
Miscellaneous
0009DateCategory:Updates
Website update		Lorem ipsum
0008DateCategory:Miscellaneous
IBDP results		Lorem ipsum
000708/07/2026
Wednesday
11:19 p.m. (GMT+8)		Category:Recipe
Potato soup recipe		Recently, I have been craving a hearty, filling potato soup that can nourish and comfort me whenever I'm hungry.
I've learnt a potato soup recipe before, but this time, using my prior cooking knowledge and readily-available ingredients at home, I've decided to go off without a recipe and make my own potato soup!

Rich, flavourful and full of carbohydrates.

Servings: 4-5 persons
Prep time: 15-20 mins
Cook time: 30-45 mins
Total time: 60 mins

Equipment:
- Claypot to cook ingredients
- Potato masher/blender/equivalent to pulverise the potato

Ingredients:
- Garlic 2 cloves, minced
- Shallot 1 bulb, minced
- Ginger 1 tsp, minced
- Onion 2 tbsp, diced
- Potato 3, cubed
- Cooking oil 2 tbsp
- Salt pinch
- Water enough to submerge all potatoes
- Chicken stock powder to taste
- Milk 1/2 cup
- Powdered pepper to taste
- Herbs, such as parsley to taste, optional

Instructions:
1. Heat the oil in the claypot and stir-fry the minced garlic, shallot and ginger until slightly browned and the aroma is released.
2. Add in the diced onions and pinch of salt to draw out the moisture. Stir-fry until onions have slightly shrunk, roughly 3-5 mins.
3. Add in the cube potatoes and stir to evenly coat the potatoes in the ingredients.
4. Add water and chicken stock. Bring to a boil and let simmer for 15 minutes, until the potatoes are soft.
5. Once the soup is simmered, add milk. Take out 75-100% of the potatoes, according to preference, and pulverise them to a smooth consistency using the blender or potato masher, adding some liquid soup to loosen the mixture.
6. Add the blended mixture back into the claypot, and stir until it is fully incorporated into the liquid soup to create a thick soup.
7. Stir in powdered pepper and herbs to taste.
8. Enjoy! :D

Notes:
- This is a very versatile soup; you can add in any veggies as you like, such as cabbage, broccoli, carrots, corn and etc, as well as herbs and spices.
- I added in ginger for anti-inflammatory effects; you can barely taste the ginger in the overall soup, unless you eat an actual piece of it (which is not so bad). You can adjust the amount of ginger in the soup to be more or less, depending on your preference and the health benefits you wish to consume.
- If you have any health complications involving the amount of carbohydrates you eat, such as diabetes, I do not recommend this soup as it is full of carbohydrates from the potatoes. I advise you to replace the potatoes with something like broccoli.
- Eat it fresh within 1-2 days!

Serving suggestions:
Eat it with a side of toast, rice or meat, or by itself. No matter which option you pick, I can guarantee you it will make you full ;)
000615/12/2025
Monday
02:31 a.m. (GMT+8)		Category:Updates
Website update		Good morning, it's been a while.
It's been five months since the last blog...
To commemorate that, I've made brand new interface updates to the blog. I think it is much neater.
There's still a lot of work to do. I wish to update and reorganise the illustration gallery, add a "Download Business Card" QR code in the about page,
and write a proper description about myself under the about page... but that will be for another time.
For now, please enjoy the new interface. I had a lot of fun with it and I wish to make it look even more nicer and convenient.
Thank you for all your support thus far and please don't forget to follow @frayer_model to follow my illustrations! See you~
000515/07/2025
Tuesday
05:24 a.m. (GMT+8)		Category:Notes
Recommendations for blog		If you are a new or long-time fan, please feel free to send me suggestions on what you would like to see in this blog and website! :] Thanks~~
000415/07/2025
Tuesday
05:20 a.m. (GMT+8)		Category:Notes
Content		I'm thinking of what other illustrations to put in this website
I'm thinking of scanning my comic works (even if personal, but not on an extremely personal level) and placing them here.
For my illustrations, I'm thinking of making a separate gallery from the current one to feature the better, more impressive works (i.e. separate them from everything else and make them bigger.)
If only Carrd was easier to use in the sense that the image size limit wasn't 2MB... most of my works' average file size is about 5-10MB @@
000315/07/2025
Tuesday
05:16 a.m. (GMT+8)		Category:Miscellaneous
Student representative		I have been selected as a student representative under the local pre-university scholarship programme to talk about the international school that I'm attending
I'm super happy to get this opportunity! I can't wait to meet the new scholars this year, especially those from my old school.
I hope that it goes well and that I'm able to persuade many of the new scholars to join my school; it will be really fun to have plenty of new students.
I'm looking forward to it... :)
000213/07/2025
Sunday
02:35 a.m. (GMT+8)		Category:Recipe
French meringue recipe		This is the basic baking recipe I think everyone should know if you wish to introduce yourself to baking as a hobby, or want to eat meringues but too lazy go shop, etc.
There are generally three kinds of meringues: Italian, Swiss and French. French meringues are the easiest of all because it does not require any heating of sugar.
Perfect for beginners who want to start baking! It is very easy and can be done with ingredients already at home.

1 serving, produces around 15 pieces depending on size of each meringue. I usually pipe them into round swirlies with diameter 4cm.
Recipe can be scaled (e.g. to make 30 meringues, multiply all required ingredients by 2, and etc.)

Equipment
- Fan oven (gas oven is okay, but temperature and baking time needs to be adjusted)
- Whisk (hand or electric operated)
- Baking tray
- Baking paper
Optional:
- Piping bag

Ingredients
- 1 egg white
- 50g white sugar
Optional:
- Vanilla flavouring (recommended) or other flavouring, to taste
- ~1 tbsp cornstarch (for firmness)

Instructions
1. Preheat oven to 100C (fan).
2. Separate egg whites from yolk and whisk the egg whites until cloudy and foamy, and soft peaks form.
2. Add sugar gradually, roughly 1 tablespoon at a time (up to you) and continue to whisk after each addition. Once all the sugar is added, the mixture should be glossy and form stiff peaks.
3. Add in any flavourings or cornstarch as desired and mix.
4. Prepare the baking tray and line the top with baking paper.
4. Transfer mixture to a piping bag and pipe with any pattern onto the baking tray, or scoop mixture with a spoon and plop it into dollops onto the baking tray.
5. Place the tray into the oven and let it bake for 1 hour 30 minutes.
6. Turn off the oven heat and leave the meringues in the oven for another 10 minutes for it to cool and harden.
7. Take the meringues out of the oven and let it fully cool for about 5-10 minutes before transferring into an airtight container.

Meringues should be ready and remain fresh in the airtight container for two weeks!
Do not leave it exposed to air for prolonged times or it may soften, especially if you live in a humid region.

Notes
- You can refer to other French meringue recipes on the internet. This one is the easiest for me, the simplest generalisation of what I learned from other websites c:
- NO yolks in the egg whites at all, even if trace amounts, otherwise the egg whites won't foam up.
- This recipe basically needs only egg whites and sugar. Cornstarch is optional, but I can recommend it if your meringues end up being soft after baking.
- You can definitely add less sugar, but I think 35-40g is the minimum amount you can add otherwise the structure of the meringue may not hold up so well.

Serving suggestions
- Eat it as it is, with a side of water if you plan to eat a lot in one go.
- Goes well with some whipped cream, like a pavlova.
- Goes well with a drink of milk, but you don't have to dip them in the milk like actual cookies because they may dissolve.
- This meringue recipe is also versatile in other recipes like Mont Blanc, Lemon Meringue Pie, and etc.

Don't eat too much because it's really sweet and contains a lot of sugar ;) Enjoy!
000106/04/2025
Sunday
11:28 a.m. (GMT+8)		Category:Information
New blog post		The website has been renewed.
There is currently no content to be posted in the blog,
But I hope you enjoy your visit to the portfolio website. Thank you very much!

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