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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TAUSUG TYULA ITUM
Filipino Food Month Series – Day 4 | Mindanao Deep in the Sulu archipelago, among the Tausug people, exists a bold, smoky, and deeply flavorful dish called Tyula Itum—a black beef soup made with burnt coconut. Unapologetically rich and striking in appearance, this dish is a reflection of Tausug heritage, tradition, and ingenuity in the kitchen. Read more
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ILOILO KBL RECIPE
Filipino Food Month Series – Day 3 | Visayas If there’s a dish that perfectly captures the comforting, tangy, and earthy flavors of Visayan home cooking, it’s KBL—short for Kadyos, Baboy, Langka. This hearty stew from Iloilo and Negros Occidental combines smoky pork, tender jackfruit, and native pigeon peas (kadyos) in a broth soured with batwan—a regional fruit unique to Read more
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BICOLANO SINANTOLAN
Filipino Food Month Series – Day 2 | Luzon If you’ve only eaten santol (cotton fruit) dipped in salt or bagoong, you’ve barely scratched the surface of its culinary potential. In the provinces of Quezon, Laguna, and Bicol, this tropical fruit is transformed into something extraordinary: Sinantolan. This creamy, tangy, and savory dish combines grated santol meat, bagoong Read more
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MAGUINDANAO CHICKEN PASTIL
Filipino Food Month Series – Day 1 | Mindanao Wrapped in fragrant banana leaves and sold for as little as ten pesos on the streets of Cotabato and Maguindanao, Pastil is a rice dish that speaks of tradition, resourcefulness, and flavor. Often overshadowed by more popular Filipino dishes like adobo or sinigang, Pastil holds a special place in Mindanaoan Read more
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GOBI MASALA RECIPE
Gobi Masala is a traditional Indian dish featuring cauliflower (gobi) cooked in a richly spiced, tomato-based gravy. It’s a beloved vegetarian recipe, often found in North Indian households and restaurants. The term “masala” refers to the mix of aromatic spices that forms the backbone of the dish, creating a flavorful, comforting, and slightly spicy curry. Read more
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PUMPKIN RISSOTO
If you’re looking for a dish that’s creamy, comforting, and packed with depth of flavor, this Miso Pumpkin Risotto is the perfect fit. This recipe combines the natural sweetness of pumpkin with the umami richness of miso, creating a well-balanced dish that feels both indulgent and nourishing. With the addition of diced pumpkin for texture and fresh 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! 