LATEST STORIES
LATEST RECIPES
-
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
-
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
-
PALAWAN MUSSEL OMELETTE
Here’s how you make Palawan Mussel Omelette with Togue (Mung Bean Sprouts), infused with the flavors of Palawan. The recipe incorporates calamansi and some native ingredients from Palawan to give it an authentic touch. A recipe creation from a Palaweño born for Palaweños. Read more
-
DAN DAN NOODLES
Unapologetically intense Dan Dan Noodles made from scratch by @simplycookingx will heat up your weekends. Get the recipe in my link in bio. Read more
-
CREAMED SPINACH
This dish is a popular accompaniment to steak and other proteins, especially in classic American steakhouse cuisine, but it can also be served alongside roasted or grilled meats, poultry, or fish. The creaminess balances the slight bitterness of spinach, making it a comforting and flavorful side. Read more
-
KOREAN FRIED CHICKEN
**Korean fried chicken** is a popular dish in Korean cuisine, known for its **extra-crispy coating** and **bold flavors**. It differs from other fried chicken styles in a few key ways: 1. **Double frying**: The chicken is typically fried twice, which makes it extra crispy on the outside while keeping the meat juicy and tender on… 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! 