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Kaeng ranjuan (แกงรัญจวน, ) is a spicy, and salty beef curry seasoned with fermented shrimp paste chili sauce.

Overview
Kaeng ranjuan was created by the chef in the royal household in the period of king Rama V. From the idea of no wasted from food. In the past every Thai people are realize about how hard of food are made. From this idea after the royal party there will be the left-over food that not eat. The kitchen master decide to keep it and created a new dish by mix the left over meat with the nam prhrik kapi. nam prhrik kapi are made of fermented shrimp paste or (kapi)(Thai: กะปิ) and the other additional ingredient such as pea eggplant. Kapi are base ingredient of many foods in Original Thai dishes. nam prhrik kapi are use in dipping and eat with fresh vegetables. During that time the head chef of royal cuisine are Princess Sabaai who solve the left-over food problem and create this dish. She named it as a Kaeng ranjuan.The meaning of the word "Ranjuan" mean when you yearn for.

Shrimp Paste Chili Sauce
The paste is made from shrimp or krill, with salted, and must be dehydrated by the sun, and put in the ferment bottle to ferment by a month up to one year. The color of shrimp paste will be dark brown, and dark purple, shrimp paste is salty most of Thai people use this ingredient to make and enhance various dish in Thailand. To make a nam phrik kapi the require ingredient are shrimp paste and the other additional ingredients such as pea eggplant and bird eye chili. To prepare the shrimp paste from the old way is to grill the shrimp paste to make it smell. Mix every thing together make sure that you have the stone mortar and pestle keep the crush simple until the paste are form.

Main ingredients
 * Beef
 * basil leaves
 * lemongrass.
 * red onions.
 * orchard chilies.
 * lime juice.
 * chili paste.
 * water.
 * salt.
 * galangal, lemongrass, kaffir lime leaves

Shrimp Paste Ingredients

 * chili peppers
 * garlic
 * Shrimp paste
 * lime juice
 * Fish sauce
 * palm sugar

Method
Start with a lit up a stove on a medium heat set the pot and pour water in wait until it boil. And the ingredient the first thing to add after the water boil is lemongrass, shallot, and kaffir lime leaves you can add a little of salt. After that put the slice of meat in the pot. Use the spoon to take the bubbles off. Cook until the meat is tender and the color of the soup is change to a little bit of green and brown. This step may took 10 to 30 minutes. While waiting the meat to tender. You need to prepare for a shrimp paste chili sauce. Clover a shrimp paste with banana leave Grill the shrimp paste both side until the fragrant came out. After that prepare a stone mortar and starting to smash grilled shrimp paste together with garlic, bird eye chili, Thai pea eggplant. until it crushed. Season with lime juice, palm sugar and fish sauce. Be careful with fish sauce because the shrimp paste already salted. After finish the process pour the shrimp paste chili sauce in to the boiling hot pot. And turn off fire gently stir until the shrimp paste chili sauce and soup mix together and garnished with basil.

Health Benefits
Talk about the benefits of herbs used in "Kaeng Ranjuaan". "Galangal" relieve cold symptoms. In the past, galangal was boiled to relieve symptoms of colds, or brought slice galangal, mix with pure honey, fresh lime juice. It will help extract phlegm, and help expand the bronchi. Make breathing easy. Lemongrass the stem of lemongrass can be crush and make a relieve pain from injured. And help diuretic, toxins and uric acid present in the urine. Clean the digestive system and kidneys. Garlic helps maintain healthy skin and prevent cancer, improve the body's immune system. Reduce cholesterol and blood sugar levels balanced in the body. Relieve headache and may help with the reproductive and urinary system. Improve blood pressure prevent heart disease Reduce the risk of acute heart failure and good for digestion.