LATEST STORIES
LATEST RECIPES
-
SPICY HONEY-GLAZED CHICKEN WINGS
This Spicy Honey-Glazed Chicken Wings recipe blends sweetness, and heat. Perfectly crispy on the outside and juicy on the inside, these wings are coated in a rich, spicy honey glaze that’s both addictive and elegant—ideal for holiday gatherings or special occasions. Read more
-
MISO MAPLE ROASTED BRUSSELS SPROUTS
A delicious, umami-rich twist on classic roasted veggies. The combination of miso and maple syrup creates a savory-sweet glaze that caramelizes beautifully in the oven, giving each Brussels sprout a crispy, flavorful finish. Perfect for holiday dinners or as a unique side dish! Read more
-
SPICED CRANBERRY MOCKTAIL
This Spiced Cranberry Mocktail combines seasonal flavors and a festive appearance, perfect for the holiday season. The drink balances tart cranberry and pomegranate with warm spices and a hint of sweetness, topped with a refreshing orange garnish. This mocktail is ideal for non-alcoholic celebrations and has a beautiful presentation that will pop on your party. Read more
-
PAELLA RECIPE
It’s traditionally a lunch dish: Paella is typically served as a midday meal in Spain, especially on Sundays or during special gatherings, as it’s considered too heavy for dinner. Read more
-
TOM YUM GOONG
It’s known for its bold, layered flavors—spicy, sour, salty, and slightly sweet—and for its added richness from coconut milk or evaporated milk, which differentiates it from the clear version, Tom Yum Goong Nam Sai. Read more
-
ENSALADA DE CHONTA
Chonta, also known as heart of palm, is a staple in Amazonian cuisine, particularly in Peru. It’s derived from the inner core of certain types of palm trees and has a unique, tender texture with a mild, slightly nutty flavor. One classic way to enjoy it is in Ensalada de Chonta, a refreshing salad commonly served in… 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! 