LATEST STORIES
LATEST RECIPES
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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
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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
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! 