LATEST STORIES
LATEST RECIPES
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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
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BAKED BRUSSELS SPROUTS AND PANCETTA RECIPE
This recipe is inspired by classic preparations that highlight the complementary flavors of Brussels sprouts and pancetta, such as the Roasted Brussels Sprouts with Pancetta and Garlic featured on Epicurious. Read more
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TOM YUM KUNG NAM KHON RECIPE
The soup represents the balance of Thai cooking—spicy, sour, salty, and sweet. The ingredients, many of which are native to Southeast Asia, highlight the country’s abundant tropical produce and fragrant herbs. Read more
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ROASTED TOMATO BASIL BISQUE WHIPPED FETA HERB CRUMBLE
This recipe elevates that traditional appeal by drawing from the fresh, vibrant ingredients of the Mediterranean region, where ripe tomatoes, creamy cheeses, and fragrant herbs are central to the cuisine. Read more
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GINGER CARROT SOUP RECIPE
Ginger Carrot Soup is a flavorful, warming, and nutritious soup made primarily from carrots and ginger, often blended to create a smooth and creamy texture. The sweetness of the carrots is complemented by the spicy, fragrant heat of fresh ginger. This combination creates a balance between sweet and spicy flavors. 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! 