LATEST STORIES
LATEST RECIPES
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CLASSIC DEVILED EGGS
Deviled eggs are commonly associated with **European cuisine**, particularly from countries such as **France**, **Italy**, and **Germany**, though they have since become popular in many other regions. The concept of stuffing eggs dates back to ancient **Rome**, where boiled eggs were seasoned with spicy sauces, and served as appetizers. The term “deviled” to describe spicy… Read more
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EASY PILAF KACHCHI BIRYANI RECIPE
Kachchi Biryani is a traditional method of preparing Biryani where raw, marinated meat (usually mutton or chicken) is layered with partially cooked rice and then sealed and slow-cooked (“dum” style). The name “Kachchi” (meaning “raw” in Urdu and Hindi) refers to the fact that the meat is placed raw at the bottom of the pot and cooks… Read more
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QUICK AND EASY FATTOUSH SALAD RECIPE
Fattoush is a traditional Levantine salad that originates from countries like Lebanon, Syria, Palestine, and Jordan. It’s considered a type of “bread salad”, as it incorporates pieces of toasted or fried pita bread into the mix. The salad is typically a staple in Middle Eastern households, especially during the summer when fresh, ripe vegetables are… Read more
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QUICK AND EASY ROASTED PORK BELLY RECIPE
Roasted pork belly is a popular dish across many cultures, prized for its contrast between the crispy, crunchy crackling skin and the succulent, flavorful meat underneath. The preparation and techniques can vary slightly depending on the region, but the goal remains the same: tender, juicy pork meat with perfectly crispy skin. Key Features of Roasted… Read more
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TAVË KOSE, ALBANIAN BAKED LAMB WITH RICE RECIPE
Albania’s beloved baked lamb and yogurt casserole, deeply rooted in the country’s culinary traditions: In the most authentic Tavë Kosi recipe, the dish typically focuses on the simplicity of yogurt, lamb, and eggs without the use of herbs. However, in some regional variations or modern adaptations, a few herbs might be added for extra flavor. These herbs… Read more
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EASY PEACH COBBLER RECIPE
A classic dessert featuring juicy peaches baked under a golden, buttery crust or topping. It’s especially popular in the Southern United States and is known for its comforting, homey flavor. 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! 