LATEST STORIES
LATEST RECIPES
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CLASSIC APPLE PIE RECIPE
Apple pie is a classic dessert made with a filling of sliced apples, sugar, and spices like cinnamon and nutmeg, all encased in a pastry crust. It’s a popular dish in the United States, where it’s often considered a symbol of home and comfort, even being referred to as “as American as apple pie.” The… Read more
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HOMEMADE BURRATA CHEESE RECIPE
Burrata is an Italian cheese known for its creamy texture and rich flavor. It is made from cow’s milk and has a unique structure: the outer shell is made of solid mozzarella, while the inside contains stracciatella and cream, giving it a soft, buttery consistency. Here’s how you make it! Read more
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VIETNAMESE PHO RECIPE
The heart of Pho is its clear, aromatic broth. It’s traditionally made by simmering beef bones (often including marrow and knuckle bones) and brisket for several hours. This slow cooking process extracts deep flavors and nutrients from the bones. The broth is seasoned with a variety of spices, including star anise, cloves, cinnamon, coriander seeds,… Read more
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MOROCCAN CHICKEN TAGINE RECIPE
Chicken Tagine is a staple in Moroccan cuisine, known for its rich, aromatic flavors and tender meat. The dish gets its name from the traditional earthenware pot with a conical lid in which it is cooked. The tagine pot is designed to trap steam and return condensed liquid to the pot, ensuring the dish remains… Read more
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SINGAPORE CHILLI CRAB
Singapore chilli crab is a famous and beloved dish in Singaporean cuisine, known for its rich, tangy, and slightly spicy sauce. The dish features fresh crabs cooked in a thick, savory tomato and chili-based sauce, often enhanced with eggs to create a luscious texture. Here’s how you make it! Read more
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HAWAIIAN SPICED BBQ PORK CHOPS PEACH PICO DE GALLO RECIPE
Peaches are in season so I think peaches pico de gallo is in your liking. Here’s how you make Hawaiian Spiced BBQ Pork Chops! 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! 