In the Philippines, the common condiments aside from salt and pepper are vinegar, soy sauce, calamansi, and
patis. The most common type of
sawsawan is the
toyomansi (or ''toyo't kalamansi
), which is a mixture of soy sauce, calamansi, and native Siling labuyo. It can also be seasoned with vinegar and patis (fish sauce). This sauce is typically served with roasted meat dishes. For serving with grilled fish, it is typically garnished with diced tomatoes, patis (fish sauce), or more rarely, bagoong'' (fermented shrimp or fish). All of these do not have set recipes, however, and can use ingredients and proportions interchangeably according to what is available and to the preference of the diner. Other notable ingredients added to these kinds of
sawsawan include
shallots, whole
black peppercorns, sugar,
siling haba,
wansoy (
cilantro), ginger, and so on.
Sawsawan are also unique in that they can function as
marinades. Some sauces need to be prepared beforehand like the traditional Filipino
sweet and sour sauce agre dulce (or
agri dulci) which is made from
cornstarch, salt, sugar, and tomato or banana ketchup. When made with hot peppers like
siling labuyo, it becomes a
sweet chili sauce. It is the traditional dipping sauces of fried dishes like
lumpia or
okoy. A similar sauce used for fried street food appetizers is known simply as "manong's sauce". It is made with flour or cornstarch, sugar, soy sauce, garlic, chilis, ground pepper, and
muscovado or
brown sugar. Another spicy condiment used for street food is the "
chili garlic sauce" made from minced chilis, especially
siling labuyo, and fried garlic. Some add powdered dried shrimp or finely minced meat to the sauce. It is usually consumed with
siomai as a sauce made with soy sauce and typically spritzed with
calamansi. Among the
Maranao people, another notable condiment is the
palapa, a very spicy condiment made from
sakurab (native scallions), ginger,
turmeric, and chilis. It is an ubiquitous accompaniment to Maranao meals. For seafood dishes, another common condiment is
taba ng talangka (also called
aligue, "roe", colloquially). This is a savory paste derived from crab roe or fat preserved in garlic and oil, with other ingredients like calamansi, vinegar, and others. It is typically sauteed and eaten as is with rice, with shellfish or over fried
garlic rice. ==List of Philippine condiments==