LATEST STORIES
- There was a moment, just before midnight, when the room at Alley on 25 went a little quieter than expected. Plates paused. Conversations slowed. Someone leaned forward, curious. On the table sat pork adobo—dark, glossy, unapologetically familiar—and beside it, lechon belly with skin so crisp it practically announced itself before the knife touched it. This […]
- Most cookbooks teach you what to cook. Very few teach you how cooking actually works. Pocket Chef: Essential Ratios, Sauces, Conversions & More does exactly that—and it does it without fluff, filler, or food porn. This is not a book you read once and shelve. This is a book you keep within arm’s reach, splattered, […]
- For home cooks, the signal is clear: learn solid comfort dishes, don’t fear local produce, and pay attention to balance – salt, acid, texture, and portion size. The gap between “restaurant food” and “home food” is less about technique now and more about planning, consistency, and ingredient choices.
- Singapore for the Hungry Traveler: A City Guide Built Around Flavor
LATEST RECIPES
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INDIAN CHICKPEA CURRY WITH QUINOA (30G PLANT PROTEIN)
This vegan Indian chickpea curry with quinoa is packed with flavor and 30g of protein per serving. Perfect for meal prep, high-protein dinners, or plant-based eating Read more
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MUNG BEAN HUMMUS RECIPE
A Protein-Packed Twist on a Classic Dip Looking for a high-protein, vegan dip that’s as delicious as it is nutritious? This Mung Bean Hummus recipe is the perfect healthy snack or appetizer, offering a fresh take on the traditional chickpea hummus. Packed with plant-based protein, fiber, and essential nutrients, mung beans are a superfood that Read more
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TOFU ADOBO (FILIPINO HIGH-PROTEIN VEGAN TWIST)
Try this vegan Filipino adobo made with high-protein tofu. Bold, tangy, and packed with 26g of protein per serving — perfect for meal prep or plant-based dinners. Read more
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PIAPARAN MARANAO COCONUT CHICKEN STEW RECIPE
Filipino Food Month Series – Day 7 | Mindanao With its golden hue, aromatic spices, and creamy coconut base, Piaparan is one of the crown jewels of Maranao cuisine—a cuisine rarely spotlighted but rich with Islamic culinary heritage and cross-cultural flavors. Piaparan is a chicken stew made with coconut milk, turmeric, garlic, ginger, onions, and Read more
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BINAKOL RECIPE
Filipino Food Month Series – Day 6 | Visayas Imagine a comforting bowl of chicken soup—like tinola—but sweeter, deeper, and infused with the aroma of coconut and lemongrass. That’s Binakol, a traditional dish from the Western Visayas, especially Capiz and Aklan, where it’s not just a soup—it’s a soulful celebration of local ingredients. What makes Read more
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ILOCANO DINENGDENG RECIPE
Filipino Food Month Series – Day 5 | Luzon When it comes to making the most out of the land, few Filipinos do it like the Ilocanos. Their cuisine is often described as “simple but flavorful,” and no dish embodies that more than Dinengdeng—a humble, brothy stew of vegetables flavored with fermented fish sauce (bagoong na Read more
SAUCES AND DIPS
- Skordalia is a traditional Greek dip made by blending warm potatoes with garlic, extra-virgin olive oil, and lemon. It’s silky, pungent, and irresistibly tangy—perfect with fried fish, roasted vegetables, crusty bread, or beets.
- Guasacaca is Venezuela’s beloved green sauce—looser and tangier than guacamole, blended with avocado, cilantro, parsley, green pepper, vinegar, and oil. It’s zesty, herby, and made to drizzle over parrillas (grills), arepas, empanadas, and fried yuca.
- Mojo Verde is a zesty green sauce from Spain’s Canary Islands, made with fresh cilantro, garlic, cumin, vinegar, and olive oil. It’s the classic partner for papas arrugadas (wrinkled potatoes) and a vibrant drizzle for seafood, chicken, and grilled vegetables.
- Salsa Brava is the bold, signature sauce of Spain’s patatas bravas—a silky tomato base lifted with Spanish paprika, a touch of vinegar, and gentle heat. It’s quick, versatile, and perfect for tapas, roasted potatoes, and grilled proteins.
- Bagna Cauda is a classic from Italy’s Piedmont region: a gently warmed dip of anchovies, garlic, olive oil, and butter. It’s rich, savory, and designed for dunking—perfect with crisp raw vegetables, warm bread, or as a drizzle over grilled meats.
- Mojo Rojo is a classic sauce from Spain’s Canary Islands—bold with roasted red peppers, paprika, garlic, and vinegar. It’s the traditional partner for papas arrugadas (wrinkled potatoes) and a knockout with grilled seafood, chicken, and vegetables.
- Toum is a classic Lebanese garlic sauce—silky, pungent, and 100% plant-based. Made by emulsifying fresh garlic with oil, lemon, and ice water, it’s the cloudlike condiment that makes shawarma, kebabs, and roasted veggies sing.
- Zhoug (also spelled zhug or skhug) is a bold green chili sauce from Yemen that spread across the Middle East. It’s bright with cilantro, spicy from fresh chilies, and lifted by cardamom and cumin. Amazing on shawarma, eggs, roasted veggies, and grain bowls.
ABOUT ME
Sixto Carreon is a lifestyle chef and cookbook author based in Singapore. He shares simple, healthy, and flavorful recipes inspired by global traditions. Sixto’s goal is to make home cooking easy, enjoyable, and full of heart.
Sixto Carreon currently leads Western Events (banquets) at Andaz Singapore (Hyatt), where he executes large format menus, oversees execution for weddings and corporate events, and drives sustainability minded menu executions and operations.
Sixto Carreon perspective is regional.
He has trained through hands on classes and kitchens across Vietnam and Bali, and he documents food processes and market culture through photography as part of his research and teaching practice.
His writing focuses on making Southeast Asian flavor logic clear and usable for professionals and home cooks alike. Sixto Carreon is the creator of a family of food platforms — including SixtoCarreon.com (the mothership), ComfortDishes.com, SaucesAndDips.com, and Simply Cooking.com — where he shares technique notes, recipes, and menu ideas.
Sixto Carreon Ultimate Low Carb Cookbook introduced over 100 recipes and a 30 day plan; new titles, including The Sixth Senses, Truly Vegan, The Six Ingredients, Buro’t Asin, and Fiestas, are in development.
Focus areas: Western and Asian cuisines, Southeast Asian spice systems, banquet scale workflow, fermentation and acid based preservation, coconut fat behavior and emulsions, and practical sustainability in hotel operations.
Current base: Singapore (10+ years).—
Simply Cooking!
In Pursuit of Global Flavors
Simply Cooking! 