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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STUFFED JALAPEÑO PEPPERS
Stuffed Jalapeño poppers is a delicious appetizer made by stuffing jalapeño peppers with a mixture of cream cheese, cheese, and sometimes other ingredients like bacon or spices. They are typically breaded and then baked or fried until crispy. Enjoying them is a spicy and flavorful treat! Nutrition Information (per serving): Calories: 162cal, Fat: 13g, Protein: Read more
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FRIED ONION RINGS
Onion rings is a popular deep-fried snack made from slicing onions into rings, coating them with batter, and frying until they’re crispy and golden brown. Nutrition Information (per serving): Calories: 211cal, Fat: 16g, Protein: 8g, Carbohydrates: 10g Prep time: 15 minutes Cook time: 15 minutes Servings: 4 INGREDIENTS 1 large onion, cut into ½-inch rings½ Read more
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PROTEIN LOADED GREEN SMOOTHIE
A protein-loaded green smoothie typically includes a combination of ingredients like spinach, kale, or other leafy greens for the green base, along with a source of protein like Greek yogurt, protein powder, nut butter, or seeds. You can also add fruits like banana, berries, or mango for flavor and natural sweetness. Blend everything together with Read more
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LOW CARB PANCAKES
These pancakes bring together the best of both worlds: they’re not only incredibly delicious but also a healthier choice. By swapping out regular flour for almond flour, these pancakes become gluten-free and packed with nutrients. Read more
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ZUCCHINI SPINACH FRITTATA
Zucchini and spinach frittata is a delicious dish made by sautéing zucchini and spinach, then mixing them with beaten eggs and sometimes cheese. The mixture is cooked on a stovetop until the edges are set, and then it’s often finished in the oven. It’s a nutritious and flavorful option for breakfast, brunch, or any meal. Read more
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GREEK YOGHURT, STRAWBERRY
Greek yogurt with strawberries is a delicious and nutritious combination. The creamy texture of Greek yogurt pairs well with the sweetness of strawberries, offering a balance of flavors and a good mix of protein, probiotics, vitamins, and antioxidants. It’s a popular and healthy choice for a snack or breakfast. Nutrition Information (per serving): Calories: 86cal, 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! 