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No Mama Sita mix. Do it from scratch. Toast the rice and use roasted peanuts and grind them. Use fresh Oxtail and clean very well and make a first boil then throw water and all scums then reboil with onions, black peppercorn, a little patis until fork tender and skin gelatinous. Then just follow the regular recipe procedure. Use only the freshest vegetables: bokchoy (better than pechay tagalog), puso ng saging, native eggplant, native long beans. The sauce will have a clean taste and each ingredient will have its distinct taste not just covered by an overwhelming sauce. The sauce consistency will not be starchy or gooey (malapot or parang pandikit) but a little grainy and unincorporated sauce.

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