LATEST STORIES
- There was a moment, just before midnight, when the room at Alley on 25 went a little quieter than expected. Plates paused. Conversations slowed. Someone leaned forward, curious. On the table sat pork adobo—dark, glossy, unapologetically familiar—and beside it, lechon belly with skin so crisp it practically announced itself before the knife touched it. This […]
- Most cookbooks teach you what to cook. Very few teach you how cooking actually works. Pocket Chef: Essential Ratios, Sauces, Conversions & More does exactly that—and it does it without fluff, filler, or food porn. This is not a book you read once and shelve. This is a book you keep within arm’s reach, splattered, […]
- For home cooks, the signal is clear: learn solid comfort dishes, don’t fear local produce, and pay attention to balance – salt, acid, texture, and portion size. The gap between “restaurant food” and “home food” is less about technique now and more about planning, consistency, and ingredient choices.
- Singapore for the Hungry Traveler: A City Guide Built Around Flavor
LATEST RECIPES
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AGLIO E OLIO
Aglio e Olio might be one of the simplest Italian pasta dishes, but it’s a shining example of how great ingredients and careful preparation can result in an unforgettable meal. Give it a try and experience the magic of garlic and oil coming together in perfect harmony. Buon appetito! Read more
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6 INGREDIENTS QUICK BASIL PESTO
This is real quick 6 ingredients pesto good for bread and pasta. Try this recipe and transform your dinner or lunch into Italian flare! Find this recipe in my 6 Ingredients The Simplified Cookbook to be release on 2024! Excited for more? Follow me on instagram @sixtocarreon and other social media platforms. INGREDIENTS 5 cloves Read more
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GRILLED SALMON, SAUTEED GREEN BEANS
Another low carb for your dinner list. A simple grilled salmon and french beans. Squeeze some lemon and fresh chopped dill for freshness. If you will ask me I would love some mustard, dill, pickles, tarragon, lemon and shallots as sauce but for now let’s make it a low carb! Read more
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These 10 Pantry-Spices Can Change and Save Your Life
Spices have been an integral part of human history, culture, and cuisine for centuries. They not only add depth and flavor to our dishes but also have the power to transform our lives. Read till end and maybe some of these can change your life. Turmeric – The Golden Healer: Cinnamon – The Blood Sugar Read more
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LEMON ASPARAGUS TAGLIATELLE
Lemon asparagus tagliatelle is a delicious pasta dish that typically consists of tagliatelle pasta, asparagus, and a lemony sauce. It’s a popular springtime recipe, and it’s often prepared with fresh asparagus, lemon zest, lemon juice, garlic, and Parmesan cheese. Would you like a recipe for this dish? Read more
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FRIED MOZARELLA STICKS
Fried mozzarella sticks are a popular appetizer made by coating mozzarella cheese in breadcrumbs and deep-frying until golden and gooey. They’re often served with marinara sauce for dipping. Read more
SAUCES AND DIPS
- 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.
- Bagna Cauda is a classic from Italy’s Piedmont region: a gently warmed dip of anchovies, garlic, olive oil, and butter. It’s rich, savory, and designed for dunking—perfect with crisp raw vegetables, warm bread, or as a drizzle over grilled meats.
- Mojo Rojo is a classic sauce from Spain’s Canary Islands—bold with roasted red peppers, paprika, garlic, and vinegar. It’s the traditional partner for papas arrugadas (wrinkled potatoes) and a knockout with grilled seafood, chicken, and vegetables.
- Toum is a classic Lebanese garlic sauce—silky, pungent, and 100% plant-based. Made by emulsifying fresh garlic with oil, lemon, and ice water, it’s the cloudlike condiment that makes shawarma, kebabs, and roasted veggies sing.
- Zhoug (also spelled zhug or skhug) is a bold green chili sauce from Yemen that spread across the Middle East. It’s bright with cilantro, spicy from fresh chilies, and lifted by cardamom and cumin. Amazing on shawarma, eggs, roasted veggies, and grain bowls.
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! 