SIXTO CARREON

Cook bold. Anytime. Anywhere.

Cook bold. Anytime. Anywhere.

Plate of Filipino chicken adobo with dark sauce, garnished with bay leaves, chili peppers, and green onions, served with steamed white rice.

C Comfort Food M Make Ahead O One-Pot

Vanilla panna cotta dessert topped with raspberry sauce, fresh raspberries, blueberries, and mint leaves on a beige plate

A Authentic Flavors B Baking Project D Detailed Method M Made From Scratch V Vegetarian

Bowl of yellow fish curry with cilantro, red chili slices, and lime wedges

Slice of custard tart with prunes and powdered sugar on a plate

A Authentic Flavors B Baking Project D Detailed Method M Made From Scratch V Vegetarian

Caramel flan dessert with caramel sauce on white plate

A Authentic Flavors B Baking Project D Detailed Method M Made From Scratch V Vegetarian

Stack of hot cross buns with one cut open showing melted butter inside

A Authentic Flavors D Detailed Method M Made From Scratch V Vegetarian

Recent Recipes

Plate of Filipino chicken adobo with dark sauce, garnished with bay leaves, chili peppers, and green onions, served with steamed white rice.

DinnerMain Course

Chicken Adobo Recipe from Scratch | Filipino Classic

Updated on June 1, 2026June 1, 2026Leave a Comment

Make Filipino chicken adobo from scratch with 1 kg chicken, vinegar, soy sauce, garlic, bay leaves, and peppercorns. Tender, savory, tangy, and easy.

Vanilla panna cotta dessert topped with raspberry sauce, fresh raspberries, blueberries, and mint leaves on a beige plate

Dessert

How to Make Silky Vanilla Bean Panna Cotta

Updated on June 1, 2026May 25, 2026Leave a Comment

A detailed from-scratch dessert with classic technique and authentic flavor.

Bowl of yellow fish curry with cilantro, red chili slices, and lime wedges

Dinner

Weeknight Coconut Curry: Fast & Flavorful

Updated on May 25, 2026April 12, 2026Leave a Comment

Weeknight-friendly recipe with bold global flavor and low cleanup.

Slice of custard tart with prunes and powdered sugar on a plate

Dessert

Recette de Far Breton aux Pruneaux: Dessert Traditionnel Breton

Updated on April 12, 2026April 12, 2026Leave a Comment

A detailed from-scratch dessert with classic technique and authentic flavor.

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About Me

Sixto Carreon is a Singapore-based chef and recipe developer focused on authentic, flavor-driven cooking from around the world—grounded in Filipino roots and built on strong kitchen fundamentals. He creates practical, repeatable recipes that prioritize clear technique, reliable ratios, and ingredients that deliver real taste without unnecessary complexity.

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