LATEST STORIES
LATEST RECIPES
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HOMEMADE LOW CARB WAFFLES
Sixto Carreon’s page 16 of his debut cookbook “Low Carb Cookbook: A Comprehensive Guide to Low Carb Living with a 30-Day Meal Plan and Flavourful, Nutritious Recipes, cited “You can use any recipe of your choice.” And if you don’t have one here’s a quick and easy low-carb waffle recipe. Read more
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HOMEMADE BACON
Sixto Carreon’s debut cookbook “Low Carb Cookbook: A Comprehensive Guide to Low Carb Living with a 30-Day Meal Plan and Flavourful, Nutritious Recipes has a lot of bacon options for breakfast. Here’s how you make homemade bacon! Read more
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PHILIPPINES BEEF MECHADO
Mechado is best served hot, straight from the stove. Its rich flavors and tender beef chunks are most enjoyable when freshly cooked. It’s a comforting dish that is perfect for lunch or dinner, especially during colder weather or when you’re craving something hearty and satisfying. Serve it with steamed rice to soak up the flavorful… Read more
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WEST AFRICAN JOLLOF RICE
Jollof rice is a popular and flavorful dish that originated in West Africa, particularly in countries like Nigeria, Ghana, Senegal, and Liberia. It’s a one-pot dish made with long-grain rice, tomatoes, onions, and a blend of spices. Jollof rice is known for its vibrant red color, which comes from the tomato base and sometimes the… Read more
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CHICKEN TIKKA MASALA RECIPE
Chicken Tikka Masala is a popular dish that originated in the Indian subcontinent. It consists of marinated and grilled chunks of chicken (chicken tikka) cooked in a creamy tomato-based sauce. The sauce is flavored with various spices, including garam masala, cumin, coriander, and turmeric, among others. The dish is known for its rich and flavorful… Read more
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A BOWL OF MUSHROOM SOUP
Mushroom soup is a type of soup made primarily from mushrooms. It can be prepared in many different ways but typically involves cooking mushrooms with onions, garlic, broth, and cream or milk. The soup is often pureed to create a smooth and creamy texture, although some recipes may leave the mushrooms chunky for a more… 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! 