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Fish balls in the Philippines are sold by street vendors pushing wooden deep frying carts. The balls are served skewered, offered with a choice of three kinds of dipping sauces: spicy (white/orange colored) - vinegar, water, diced onions and garlic, sweet (brown gravy colored) - corn starch, banana ketchup, sugar and salt, and sweet/sour (amber or deeper orange colored) - the sweet variety with lots of small hot chilis added. Dark sauces are rare as these are soy sauce based and soy sauce is expensive in terms of food cost for street food. A recent trend in the Philippine fishball industry is the introduction of 'ball' varieties: chicken, squid (cuttlefish actually), and kikiam. The last are low cost renditions vaguely resembling the original Chinese delicacy of the same (soundwise) name. Chicken and squid balls as well as kikiam sell at 4 US Cents. Regular fishballs sell at 1 US Cent [en.wikipedia.org/wiki/Fish_ball#Philippines]

Gado-gado is part of a wide range of Indonesian dressing & salad combinations, along with lotek, pecel and karedok. In many places, to retain authenticity in both the production and flavor, the peanut sauce is made in individual batches, in front of the customers. However, since the dish has gained popularity (because of the increase of Asian-themed restaurants) Gado-gado sauce is now mostly made ahead of time and cooked in bulk, although this is probably more common in Western restaurants rather than in Indonesia. Compared to Western and Indonesian salads, Gado-gado has much more sauce in it. Instead of being used as a light dressing, the vegetables should be well coated in the sauce. [from Wikipedia]