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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THANKSGIVING PUMPKIN RECIPES
Thanksgiving is a time for family, gratitude, and of course, a festive spread filled with classic dishes. Pumpkins have always been a Thanksgiving staple, appearing in everything from savory sides to decadent desserts. While pumpkin pie may be the most iconic, there are many creative ways to use this versatile vegetable that can fit into… Read more
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EGGPLANT ROTOLINI RECIPE
Eggplant Rotolini small rolled-up eggplant slices, usually stuffed with cheese or other fillings and then baked. The term “rotolini” comes from the Italian word meaning “small rolls.” While similar to Eggplant Rollatini, which often has larger slices of eggplant rolled with filling, rotolini tend to be smaller, sometimes served as appetizers or small bites. Ingredients: Read more
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HINAVA KADAZAN-DUSUN RECIPE
Hinava is a traditional dish from the Kadazan-Dusun people of Sabah, Malaysia. It is essentially a raw fish salad, often compared to ceviche, where fresh fish is “cooked” by marinating it in citrus juice. The dish typically uses mackerel or other local fish, which is thinly sliced or cubed and then marinated in lime or Read more
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CHICKEN TIKKA MASALA
Chicken Tikka Masala is a popular dish originating from Indian cuisine, though its exact origins are sometimes debated, with claims of it being created in the UK. The dish consists of marinated, grilled or pan-seared chicken pieces (chicken tikka) that are cooked in a flavorful, spiced tomato-based sauce. Key Elements of Chicken Tikka Masala: 1. Read more
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ONE-POT ROSEMARY CHICKEN
One-pot rosemary chicken is a perfect balance of simplicity, flavor, and nourishment. It’s a satisfying dish that allows the aromatic rosemary to shine through, making it a fantastic go-to recipe for any occasion. Whether you’re cooking for family or guests, it’s sure to impress with minimal effort. HERE’S HOW YOU MAKE IT! INSTRUCTION: This one-pot Read more
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EASY CREAMY CAULI CASSEROLE RECIPE
A rich side dish that complements a weekend roast perfectly. It’s made by lightly cooking cauliflower florets, covering them with a smooth, cheesy sauce, and then baking the dish with a crunchy breadcrumb topping. The combination of creamy cheese and crispy breadcrumbs adds both texture and flavor, making it an irresistible companion to roasted meats. 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! 