LATEST STORIES
LATEST RECIPES
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CEVAPI RECIPE
Ćevapi (Balkan Grilled Sausages). Ćevapi are small, oblong-shaped sausages made of minced meat and are a popular dish throughout the Balkans, particularly in Bosnia, Serbia, and Croatia. They are usually served with flatbread (Lepinjaor Somun), chopped onions, and Ajvar (a red pepper relish). Read more
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STIR-FRY SPICY GARLIC SHRIMP
This quick and flavorful stir-fry is perfect for a low-carb meal packed with protein and nutrients. With a spicy kick and a hint of garlic, it’s an ideal dish to prepare on a busy day. Enjoy it with a side of cauliflower rice or on its own! Ingredients: Instructions: Tip: For extra flavor, squeeze a bit… Read more
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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
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! 