Coriander, Ginger, garlic and 1-teaspoon salt. Then coat the meat with seasoning. Set aside for 15 minutes.
Meanwhile, boil coconut milk in a saucepan until boiling.
Then insert the meat that had been smeared with seasoning + salt. Cook until the meat becomes tender. (About 45 minutes). Let the water shrink.
While waiting for meat to cook.
Roughly mash: Green chili, onion and salt. Add lime juice. Set aside.
When cooked. Lift the meat and set aside 100 milliliters of boiling water for the jerky sauce later.
Slice meat about 1 centimeter thick. Using a mortar and pestle, then tokok-tokok (crush) its meat to thin wide.
Then grill for 20 minutes and every 10 minutes turn it over.
Preheat the skillet; give coconut oil and sauté the roughly mashed seasoning. Cook until fragrant and wilted, give a broth (boiled meat leftover). Bring to a boil. Add salt to taste. Cook briefly and lift
