LATEST STORIES
LATEST RECIPES
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ROASTED ASPARAGUS VELOUTE
Here’s a delightful recipe for Roasted Asparagus and Spinach Soup with Mint, made from scratch. This soup combines the earthy flavors of asparagus and spinach with the fresh, vibrant notes of mint, creating a light yet satisfying dish perfect for any season. Read more
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HOMEMADE POTATO GNOCCHI BUTTER SAGE PARMESAN
The combination of these ingredients results in a comforting, flavorful dish that’s both simple to prepare and sophisticated in taste. It’s popular as both an entrée and a side dish, beloved for its elegant simplicity. Read more
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QUICK AND EASY JAPANESE CHICKEN KARAAGE RECIPE
Chicken Karaage is a popular Japanese dish featuring chicken that is marinated, coated in starch, and deep-fried until crispy and golden. The chicken used is typically thigh meat, which is prized for its flavor and tenderness. The marinade often includes soy sauce, sake (Japanese rice wine), ginger, and garlic, which infuse the chicken with a… Read more
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PERFECTLY POACHED EGGS RECIPE
Poached eggs are a type of egg that have been cooked by gently simmering them in water, without their shell. This cooking method allows the egg whites to firm up while keeping the yolk intact and slightly runny, resulting in a delicate texture. Poached eggs are known for their smooth, soft white and creamy yolk,… Read more
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EASY BALINESE SAMBAL RECIPE
Balinese Sambal is a popular Indonesian condiment known for its spicy and flavorful taste. Here’s how you make it! Read more
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LOBSTER LINGUINE
This Lobster Linguine dish is a luxurious and flavorful composition that showcases the best of seafood cuisine. The homemade semolina pasta provides a firm and slightly nutty base, perfectly complementing the succulent lobster meat. The lobster bisque, enriched with a mirepoix of onion, carrot, and celery, and finished with a touch of cream, adds a… 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! 