LATEST STORIES
LATEST RECIPES
-
SEA URCHIN TAGLIOLINI
This menu features a luxurious and elegant dish, Sea Urchin Tagliolini with Prosecco Butter. The star ingredient, Japanese bafun uni (sea urchin), lends a unique, rich, and briny flavor that is highly prized in gourmet cuisine. The combination of creamy sea urchin paste and smooth Prosecco butter adds a sophisticated depth to the dish, while… Read more
-
SAUCES AND DIPS: QUICK TOMATILLO MEXICAN SALSA VERDE RECIPE
It is made primarily from tomatillos, which are small, green, and resemble unripe tomatoes but are actually related to the gooseberry family. … Quick Tomatillo Mexican Salsa Verde Recipe Read more
-
MIXED VEGETABLES ACHAR
Here’s a simple recipe for mixed vegetable achar (pickle), a popular condiment in South Asian cuisine. This recipe uses a combination of vegetables and spices to create a tangy and slightly spicy pickle that can be served as a side dish or added to meals for extra flavor, but here’s come the twist using Indian… Read more
-
TOMATO | CULINARY USAGE | ONE OF THE MOTHER SAUCES | TOMATO AS FRUITS
The history of tomatoes is a testament to the transformative power of food. From their humble origins in the Andean highlands to their status as a global culinary staple, tomatoes have captured the hearts and taste buds of people around the world. Whether eaten fresh off the vine or cooked into a savory sauce, tomatoes… Read more
-
CAESAR SALAD RECIPE
Caesar salad is a popular dish that originated in Mexico, despite its Italian-sounding name. It was created by an Italian immigrant named Caesar Cardini, who owned restaurants in Tijuana and San Diego. The salad gained fame in the 1920s and has since become a staple in many restaurants worldwide. Read more
-
THE MEXICAN CARNE ASADA TACOS RECIPE
Carne Asada is commonly sliced and served in tacos, burritos, or fajitas. It can also be found as a main dish, often accompanied by grilled vegetables, rice, and beans. So here’s simple carne asada tacos and here’s how you make it! 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! 