LATEST STORIES
LATEST RECIPES
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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
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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
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! 