LATEST STORIES
LATEST RECIPES
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BRAZILIAN MOQUECA DE PEIXI
Moqueca de Peixe is a popular dish in Brazil, enjoyed for its rich and comforting flavors that reflect the country’s diverse culinary influences. It is a great representation of the vibrant and colorful cuisine of Brazil and here’s how you make it! Read more
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EASY PEASY PARMESAN MASH POTATO RECIPE
Mashed potatoes are a popular side dish served with many meals, especially during holidays like Thanksgiving and Christmas, and here’s how you make it! Read more
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QUICK AND EASY 3 INGREDIENTS SWISS ROSTI POTATO
Originally, rösti was a breakfast dish for farmers in the canton of Bern, but it has since become a staple in Swiss cuisine and is enjoyed as a side dish or even a main course. It is often served with various toppings or accompaniments, such as sour cream, applesauce, cheese, or fried eggs. Read more
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PUMPKIN AND GINGER VELOUTE
Sixto Carreon Pumpkin and Ginger Velouté, a creamy and comforting soup perfect for autumn and here’s how you make it! Read more
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GREEK TZATZIKI SAUCE RECIPE
Tzatziki sauce, a creamy and refreshing yogurt-based sauce that is believed originated in Greece. It’s made with strained Greek yogurt or often called labneh, grated cucumber, garlic, olive oil, lemon juice, and fresh herbs like dill or mint. Tzatziki sauce has a tangy flavour from the yogurt, a subtle sweetness from the cucumber, and a… Read more
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JAPANESE TERIYAKI SAUCE
Teriyaki sauce is known for its perfect balance of sweet and savory flavors, with the sugar caramelizing during cooking to create a slightly sticky texture. It’s often used in Japanese cuisine to add depth and flavor to dishes like teriyaki chicken, teriyaki salmon, and beef teriyaki. Here’s Japanese Teriyaki Sauce, and here’s how you make… 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! 