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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QUICK AND EASY LEMONGRASS PRAWN SKEWERS
These prawn skewers are infused with aromatic lemongrass, garlic, and spices, making them a perfect addition to a grill or stovetop meal. Read more
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QUICK AND EASY BABA GHANOUJ RECIPE
Baba Ghanouj (also spelled Baba Ganoush) is a classic Middle Eastern dip made from roasted or grilled eggplant mixed with tahini, garlic, lemon juice, and olive oil. It’s creamy, smoky, and delicious, often served with pita bread or as part of a mezze platter. Read more
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PATATAS BRAVAS
Patatas Bravas is a classic Spanish tapas dish, known for its crispy fried potatoes served with a spicy, smoky sauce. It is a popular appetizer or side dish across Spain, particularly in Madrid. The dish’s name roughly translates to “brave potatoes,” referring to the bold, spicy sauce that often accompanies it. There are regional variations, but… Read more
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FRESH TABBOULEH RECIPE LIGHT AND HEALTHY SALAD
Tabbouleh is a traditional Middle Eastern salad, originating from the Levant region, especially Lebanon and Syria. It is known for its fresh, light, and herbaceous flavors. The primary ingredients in tabbouleh are fresh parsley, mint, tomatoes, and bulgur wheat. The salad is dressed with lemon juice, olive oil, and salt, giving it a tangy and refreshing taste. Key Components of Tabbouleh: Serving: Tabbouleh Read more
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QUICK AND EASY LYONNAISE POTATOES RECIPE
Lyonnaise potatoes, or “Pommes Lyonnaises,” is a classic French dish originating from Lyon, a city renowned for its culinary heritage. The dish, celebrated for its simplicity and bold flavors, consists of thinly sliced potatoes pan-fried with onions in butter, often finished in the oven for a crispy, golden-brown exterior. It’s a comforting side dish that Read more
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MINESTRONE SOPA
Minestrone is a traditional Italian vegetable soup, known for being hearty, filling, and versatile. It typically includes a wide variety of vegetables such as carrots, onions, celery, tomatoes, and beans, often combined with pasta or rice. The soup’s ingredients can change depending on the season or the region of Italy, as it was originally created 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! 