Basic Stock Recipe: Leftover vegetables and other scraps that can save you some money

Alternate title: Stock so rich it can buy you, your friends, and that club.

It’s rare that I use up all of the ingredients that I buy whenever I cook at home. More often than not, I would end up with half an onion or a few sticks of celery left over from the recipe. Luckily, these vegetable scraps and any other bones or shells would actually make a delicious stock that you can keep in your freezer for future use!

Some leftover vegetables I found lying around. These three are the main vegetables I put whenever I make a vegetable stock.

Note: For this batch of stock, I used the prawn shells from last week’s gambas for a flavorful shrimp stock.

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Carbonara: The pasta that’s quick to prepare but is sure to satisfy!

Carbonara-1 (Resized)

I’ve been craving for a good carbonara ever since this video of some Italian restaurant started making its rounds in my Facebook feed. Since it was just my dad and my younger brother here at home for a few weeks, I decided to cook up a batch for a midweek dinner! I already had them block off one weeknight for this and tonight finally arrived! So here’s the basic recipe that I used for the pasta. These are pretty rough estimates but this is the closest I’ve gone to actually measuring my ingredients.


  • 300g Spaghetti
  • 120g Freshly grated parmesan cheese
  • 2 Whole eggs
  • 1 Egg yolk
  • 6 strips Streaky bacon
  • Freshly ground black pepper to taste


  1. Cook the bacon strips over medium heat to preferred doneness. Once cooked, cut into pieces. Leave the oil warm on the pan.
  2. Combine the eggs, yolk, parmesan cheese, and black pepper in a bowl and mix thoroughly.
  3. Boil your pasta up until a minute before indicated cooking time.
  4. Transfer the pasta into the pan with the bacon fat and toss it around in the oil.
  5. While the pasta and pan are still warm but not piping hot, add in the egg, cheese, and black pepper mixture.
  6. Add in your cut bacon and enjoy!

This recipe is just right for three people and is perfect with a little freshly toasted garlic bread. If you want a very quick recap of the procedure, do check out my 15 second recipe video over at Vimeo. Just click on the link below!

Recipe video link: To follow

Spicy Negroni

Spicy Negroni-1 (Resized)

Gave the classic cocktail a little spicy twist. I added a chili “liqueur” made of 50% chili syrup and 50% vodka. This added a very subtle sweetness and just a little bit of heat to the drink, something that I think can make the Negroni a more palatable cocktail to first time drinkers.

  • 40ml Luxardo Bitters
  • 40ml Martini Rosso
  • 30ml Bombay Sapphire
  • 20ml Chili liqueur

Aligue (Crab fat) Pasta

Because crab fat doesn't have to taste too sinful.
Because crab fat doesn’t have to taste too sinful.

Back in the kitchen and back writing here in the blog! The past few weeks have seen me playing around with a new format specially for Instagram for sharing the recipes that I make at home. You can check the last three videos out over on Instagram (IG: kipaguirre)! So far, I’ve done a basic risotto recipe, ginger syrup, and, for today, a crab fat pasta.

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My Father’s Day shrimp and lemon risotto

The shrimp risotto paired with the Weak Ender V3.0
The shrimp risotto paired with the Weak Ender V3.0

My dad requested for a shrimp risotto for our Father’s Day family lunch. I was more than willing to oblige since this is something that I have done previously and I already have a pretty good idea of how my dad wants his risottos. This time around, I wanted to let the photos do more of the talking for me. I think this is especially useful for risottos and pasta since colour really plays a huge part in the dish and most of the time, I find myself making on the spot adjustments based on how the dish is looking.

(Also, do scroll down to the very bottom for the recipe for the version 3.0 of the Weak Ender.)

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Saturday Salpicao: Prepped and cooked in 15 minutes

The ingredients all laid out thanks to Ate Ellen!
The ingredients all laid out thanks to Ate Ellen! Awesome.

So it’s looking like a typical weekend for me (Outside of the fact that I actually went out on a Friday night. Cool cool.) with the next two days looking to be filled with food and photography. Woke up halfway through the morning already and really only got out of bed to cook lunch for me and my brother. Ate Ellen had already prepped the ingredients beforehand so it was significantly easier for me this time around. As you might have guessed from the photo above AND the title of the post, we had salpicao for lunch!

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Longganisa Carbonara: A Filipino take on the classic pasta dish

The longganisa meat outside of the casing and in the middle of crisping up.
The longganisa meat outside of the casing and in the middle of crisping up.

The carbonara, for me, has to be one of the easiest pastas that you can make. There is minimal prep work needed and the only cooking you would really have to do would be for the bacon (or some nice jamon serrano or prosciutto) and the noodles. I wanted to change it up a bit by giving it a filipino twist by using Tuguegarao longganisa as the main meat.

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Anchovy Pasta: A quick, healthy pasta that you can cook up in 20 minutes

Anchovies, basil, cherry tomatoes
Anchovies, basil, cherry tomatoes

My last few dishes haven’t really been the healthiest dishes that you can get. For this Sunday’s family dinner, I decided to go with a brighter, fresher pasta that would still have a lot of bold flavours. My first option was an anchovy and arugula pasta, something that I have done before while I was still in Singapore. Upon checking in the supermarket, arugula was out so I had to check for substitutes that could still work well with the saltiness of the anchovies. I finally decided on an anchovy, cherry tomato, and basil pasta! Read more to check the recipe out.

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Mushroom Risotto

The finished product topped with freshly grated parmesan.
The finished product topped with freshly grated parmesan.

Finally got back to the kitchen cooking one of my favourite dishes too! What I love about risottos is that there’s so much you can do with the basic process for the dish. You can come up with very different dishes just by picking a different stock or a different set of ingredients that you mix in at the end to get the taste that you’re looking for. For tonight’s dinner, I decided on a porcini mushroom risotto with a shrimp stock I made from some shrimp heads that we had left over from our lunch.

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