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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VEGAN MAC AND CHEESE
The ultimate comfort food? Creamy vegan mac and cheese by @simplycookingx on instagram. Perfect for a cozy night in! 🧀✨ Make this tonight, and don’t forget to share, save, and tag a friend who needs this recipe. Visit @sixtocarreon (link in bio) for more!#veganrecipes #comfortfood #sundayvibes Recipe: Read more
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CAULIFLOWER GRATIN RECIPE
This is my version of my Cauliflower Gratin incorporating more layers of flavor and technique: Ingredients: For the Roasted Cauliflower: • 1 medium head of cauliflower, cut into florets • 2 tablespoons olive oil • 1 teaspoon smoked paprika • 1/2 teaspoon ground nutmeg • Salt and freshly ground black pepper to taste For the Read more
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FILIPINO SHRIMP SOUP RECIPE (SINIGANG NA HIPON)
If there’s one dish that embodies the heart and soul of Filipino comfort food, it’s sinigang. Known for its signature tangy broth and medley of fresh vegetables, sinigang na hipon (shrimp sinigang) takes this iconic dish to a whole new level of deliciousness. The marriage of succulent shrimp, vibrant tamarind, and a variety of garden-fresh produce creates a Read more
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BEEF WELLINGTON RECIPE
Few dishes evoke the same sense of elegance and grandeur as Beef Wellington. Often regarded as the epitome of gourmet dining, this iconic dish combines the finest ingredients with culinary artistry. Named after Arthur Wellesley, the 1st Duke of Wellington, who famously defeated Napoleon at the Battle of Waterloo in 1815, the dish symbolizes victory and… Read more
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CITRUS-HERB BUTTER ROASTED TURKEY RECIPE
This guide presents a Citrus-Herb Butter Roasted Turkey recipe, enhancing traditional roasting with citrus and herbs for a flavorful holiday dish. It offers step-by-step instructions for prepping, seasoning, and roasting the turkey, as well as tips for achieving moist meat and crispy skin, ensuring a delicious centerpiece for any festive meal. Read more
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KAZAKH PLOV RECIPE
This recipe is perfect for anyone searching for traditional Kazakh cuisine or one-pot rice dishes. It’s a must-try recipe for food enthusiasts exploring global flavors. 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! 