LATEST STORIES
LATEST RECIPES
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PORK LECHON
Lechon is a beloved and iconic dish in the Philippines. It’s often associated with festive occasions and celebrations. The Filipino version of lechon is known for its distinct preparation and flavor, which includes marinating the pig in a special sauce and roasting it over open flames. Recipe is now up in my website😋 Read more
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BÉARNAISE SAUCE
Béarnaise sauce is a classic of French cuisine, believed to have originated in the Béarn region of France, hence its name. It was first introduced in the early 19th century and is attributed to Chef Jules Colette at the famous Paris restaurant Le Pavillon Henri IV. Background: Origin: French, from the Béarn region. Creation: Around… Read more
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MORNAY SAUCE
Sauce Mornay is a classic French sauce that’s essentially a béchamel sauce (a white sauce made from a roux of butter and flour cooked in milk) enriched with cheese. It’s creamy, rich, and versatile, commonly used in dishes like macaroni and cheese, vegetables, eggs, and fish. Read more
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THE BASIC FOUNDATION OF COOKING: 5 MOTHER SAUCES
These fundamental sauces form the cornerstone of classic French cuisine and serve as the base from which a myriad of other sauces and dishes are derived. Crafted by the pioneering chef Auguste Escoffier in the 19th century, these sauces are Bechamel, Veloute, Espagnole, Sauce Tomat, and Hollandaise. Read more
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COCKTAIL SHRIMP
The shrimp cocktail continues to be a beloved dish due to its simplicity, elegance, and the delightful contrast of flavors and textures. Whether served in a high-end restaurant or as part of a family gathering, it retains its status as a timeless and versatile appetizer. Read more
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CHRISTMAS CRANBERRY SAUCE
While primarily served with turkey during Thanksgiving and Christmas dinners, cranberry sauce is also used as a spread for sandwiches, a topping for desserts, and a component in various recipes. 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! 