LATEST STORIES
LATEST RECIPES
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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
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The Context of Natural Foods in 21st Century
In the fast-paced world of the 21st century, where technology and innovation dominate, there is a growing appreciation for the simple and wholesome. Natural foods, once considered traditional or old-fashioned, are experiencing a resurgence in popularity. Let’s explore and dig in the context of natural foods in the 21st century and why it surge for… Read more
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CHICKEN FRIED RICE
Cauliflower fried rice, a delicious and healthy alternative to traditional fried rice. Instead of using rice, this dish is made with finely chopped cauliflower, making it lower in carbs and a great option for those looking to reduce their carb intake or incorporate more vegetables into their diet. It’s a versatile dish that can be… Read more
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NOT YOUR ORDINARY MANGO SALSA
An introduction for my 6 ingredients cookbook made for fish. This salsa is refreshing and vibrant in taste that is suitable for variety of white fish in all types of cooking. INGREDIENTS 4 ripe, diced: Choose mangoes that are ripe but still slightly firm for the best texture and flavor. 1 red onion, finely chopped:… Read more
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BREAKFAST BURRITO
Also called breakfast wrap. Start your morning with eggs wrapped in morning bliss: A hearty breakfast burrito filled with fluffy scrambled eggs and all your favorite fixings 🍳🌯 #BreakfastGoals 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! 