LATEST STORIES
LATEST RECIPES
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SWEDISH MEATBALL RECIPE
Swedish meatballs, or köttbullar, are a beloved staple of Scandinavian comfort cuisine. Tender, perfectly seasoned spheres of beef and pork are gently pan-seared and bathed in a creamy, savory gravy that balances warmth and richness. These meatballs trace their roots to 18th-century Sweden, where they were likely inspired by both local traditions and flavors brought north… Read more
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LABNEH AND OLIVE TAPENADE RECIPE
Looking for an easy, flavor-packed appetizer that’s perfect for entertaining or weeknight snacking? This homemade labneh and olive tapenade duo brings authentic Mediterranean flair to your table—and with a simple vegan swap, you can keep it plant-based and low-carb, too. Ingredients For the Labneh (yields about 1 cup) For the Olive Tapenade (yields about 1… Read more
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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
SAUCES AND DIPS
- Sauce Gribiche is a classic French cold sauce made with hard-boiled eggs, mustard, vinegar, capers, pickles, and fresh herbs. It’s creamy without mayo, bright and tangy, and perfect when you want a sauce with real texture and crunch.
- Hoisin sauce is a classic Chinese pantry staple—sweet, savory, and deeply umami. It’s used as a glaze, marinade, and dipping sauce, especially for roasted meats, stir-fries, lettuce wraps, and noodles. This homemade version is rich and balanced, with the familiar hoisin flavor you expect.
- Green Goddess Dressing is a classic California sauce and dressing made with soft herbs, garlic, lemon, and a creamy base. It’s bright, fresh, and versatile—perfect as a salad dressing, dip for crudités, or drizzle for grain bowls and grilled proteins.
- Ssamjang is the essential Korean dipping sauce for lettuce wraps (ssam). Thick, umami-rich, and gently spicy, it blends fermented soybean paste with gochujang, sesame, aromatics, and a touch of sweetness—perfect with grilled meats, rice, and crisp veggies.
- 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.
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! 