Looking for your favorite Filipino sauce or sawsawan?
Filipino dipping sauces range from the simple Fish Sauce (Patis) straight from the bottle to made-from-scratch Lechon sauce, or the 'Sauce-pa-lang-ulam-na, chicken gravy a la Jollibee to shredded coconut with sugar Palitaw dip.
So what's the difference between sauce (sarsa) and dips (sawsawan)?
Savory sauces usually have thick consistencies like Siopao or Sweet and Sour Fishball sauce, and savory dips are almost always runny, like spicy vinegar dips.
But there's no rule saying you cannot call your dip a sauce or your sauce a dip... call them all sawsawan -- end of story.
Let's enumerate some basic and handy, no-cook sawsawan for our favorite savory dishes.
Sauces and dips are not exclusive for just the savory dishes.
Most native delicacies have dips served on the side, and they are not necessarily runny or liquid.
Fresh Lumpia Sauce
Sweet Thickened Peanut Sauce for Fresh Lumpia
Vinegar Dipping Sauce
Tangy Vinegar for Fried Lumpia, Ukoy and Fried Fishballs
Sweet Chili Sauce
Sweet Sauce for Lumpiang Shanghai, Cheese Lumpia, and Fried Fishballs
Sauce for Pesang Isda Dish
Brown Gravy for Fried Chicken