Coriander popping santan is expensive because of the expensive ingredients and complex practices. Sandaan cleaning difficulties, with eighty percent of the boiling water hot, a little rubbing off the gray and black skin on the Sandaan, washed and placed in a pot of boiling water, with a slight fire to cook rotten fish out, choose to remove the Sandaan on the oil and impurities, washed with lukewarm water. Sandaan is a part of the tripe, coriander explosion is a hot oil stir-fried coriander (cilantro) as the main ingredient of the dish.