LATEST STORIES
LATEST RECIPES
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MIDDLE EASTERN BAKLAVA
Baklava has a rich history that spans many centuries and cultures, with influences from the Byzantine, Ottoman, Persian, and Middle Eastern cuisines. Read more
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KOR MOO YANG
A Thai grilled pork dish, known for its smoky flavor and aromatic marinade. This is the easiest way to grilled the pork neck, and here’s how you do it! Read more
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TURKISH EGGS (ÇILBIR)
This traditional Turkish dish is consist of poached eggs served over a bed of garlicky yogurt, typically drizzled with spiced butter or olive oil, often garnished with herbs such as parsley, mint or dill and served with bread for dipping. Read more
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ALMONDS – HEALTH BENEFITS | CULINARY USAGE | ALMOND RECIPES
They are botanically not nuts but rather drupes, which are fruits with an outer fleshy part surrounding a shell with a seed inside. The outer layer of almond is oval,and it encloses a thick-shelled nut containing one or two seeds. Also known by Romans as “GREEK NUTS” almonds are one of the oldest and most… Read more
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FRENCH BOUILLABAISSE
Bouillabaisse originates from Marseille, a port city in southern France. It was traditionally made by fishermen using the bony rockfish that were too bony to sell, along with other seafood. The name “bouillabaisse” comes from the Provençal Occitan word “bouillabaisso,” which means to boil and simmer. Over time, bouillabaisse has evolved into a popular dish… Read more
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THAI GREEN FISH CURRY (KAENG KHEIYW HWAN)
Green curry paste is made with green chilies, which give the curry its vibrant color and spicy kick. The curry is typically made with coconut milk, protein (such as fish or chicken), and vegetables, creating a creamy and aromatic dish that is enjoyed worldwide. 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! 