Chinese ship runs aground off Philippines-occupied island in the disputed South China Sea
When Filipino forces assessed that the Chinese fishing vessel appeared to have run aground in the shallows east of Thitu Island on Saturday because of bad weather, Philippine military and coast guard personnel deployed to provide help but later saw that the ship had been extricated, regional navy spokesperson Ellaine Rose Collado said.
No other details were immediately available, including if there were injuries among the crewmembers or if the ship was damaged, Collado said.
Confrontations have spiked between Chinese and Philippine coast guard and navy ships in the disputed waters in recent years.
"The alertness of our troops is always there,' Col. Xerxes Trinidad of the Armed Forces of the Philippines told reporters. But when they saw that a probable accident had happened, 'we tried to provide assistance as professionals' in accordance with international law on helping distressed vessels at sea.
"We're always following international law,' Trinidad said.
Filipino villagers living in a fishing village on Thitu, which they call Pagasa island, immediately informed the Philippine military and coast guard after seeing the Chinese ship lying in the shallows about 1.5 nautical miles (2.7 kilometers) from their village, said MP Albayda, a local Filipino official, told The Associated Press.
'They got worried because the Chinese were so close but it was really the strong wind and waves that caused the ship to run aground," said Albayda, adding that other Chinese ships pulled the stricken vessel away.
The stricken ship resembled what the Philippine military had repeatedly said were suspected Chinese militia ships, which had backed the Chinese coast guard and navy in blocking and harassing Philippine coast guard and military vessels in the disputed waters, a busy conduit for global trade and commerce.
Thitu Island is home to a Philippine fishing village and Filipino forces and is the largest of nine islands and islets occupied by the Philippines. It lies about 26 kilometers (16 miles) from Subi Reef, which China transformed into an island base along with six other barren reefs to reinforce its claim to virtually the entire South China Sea.
Vietnam, Malaysia, Brunei and Taiwan are also involved in the long-simmering territorial standoffs, an Asian flashpoint that many fear could pit China and the United States in a major conflict.
The U.S. does not lay any claim to the South China Sea but has repeatedly warned that it's obligated to defend the Philippines, it's longtime treaty ally, if Filipino forces, ships and aircraft come under an armed attack, including in the South China Sea.
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The Guardian
12 hours ago
- The Guardian
Black chicken and green rice: Cynthia Shanmugalingam's recipes for a Sri Lankan summer barbecue
In the 1990s, my cousin Sri Anna was a senior Sri Lankan policeman. Surprisingly for us, visiting from England, that meant he got a driver, a gun, a nice pad to live in and a team of sensational cooks to dish up various delicacies from wherever he was stationed. In the south, his favourite was black pork curry, and at my restaurant Rambutan we now make a marinade from similar spices for pineapple, beef and, my preference, chicken, before we grill it over coals. To lift it a little, the bird is finished with a quick fragrant oil of tempered spices and parsley (similar to the peppery island herb we call vallarai). You can eat it with or without the cool, green coconut rice and tomato sambol, which is my attempt to recreate a very tasty lunch I had at one of my favourite Colombo spots, Taste of Asia. Fragrant with spices, cooked in coconut milk and with a grassy, fresh taste from the greens, this rice is very quick and easy, and perfect with the citrussy, tomato sambol that you find all over the island. Prep 10 minCook 40 minServes 4 For the rice50g spinach, washed15g fresh coriander, washed2½cm piece fresh root ginger, peeled2 garlic cloves, peeled250g white rice 25g salted butter 3 green cardamom pods, gently crushed5 black peppercorns150ml coconut milk 2 tsp salt For the sambol1 large ripe tomato, cut into 10-12 wedges½ large red onion, peeled and finely sliced1-2 green finger chillies, finely sliced, or to taste2 limes 1 tsp salt, to taste1 tbsp coconut oil, or neutral oil Put the spinach, coriander, ginger and garlic in a small blender or food processor, and blitz to a smooth paste – you want all the fibres to break down, so you may need to add a splash of water to help things along. Put the rice in a fine-meshed strainer and rinse under cold running water for about a minute, until the water runs mostly clear (this helps remove any surface starch, so the grains will be fluffy and separate when cooked). Leave the rice to drain. Melt the butter in a medium-sized pan on a medium heat, then add the cardamom and black peppercorns and cook on a low heat for a minute or two – the spices should turn fragrant and start to sizzle slightly, but the butter should not be browned. Stir the washed rice and blended greens into the butter, then pour in the coconut milk, salt and 300ml water, and bring to a boil. Turn down to a low simmer, cover and cook for 17-20 minutes, until the rice is cooked through and has absorbed all the liquid; stir occasionally to prevent sticking. Once the rice is cooked, turn off the heat and leave covered to keep warm while you make the sambol. In a bowl, combine the tomato, red onion and green chilli. Season with lime juice, salt and oil, then taste and add more salt if need be. Mix well, making sure to break up the onion slices. To assemble the dish, spread the rice over a large platter. Spoon some sambol over some of the rice, put the rest in a bowl to the side and serve. Prep 15 minMarinade 2 hr+Cook 1 hr 15 minServes 4 For the black spice mix1 tsp cumin seeds 1 tsp fennel seeds 2 tsp black peppercorns 1 stick cinnamon 1 tsp cardamom seeds 1 tsp mustard seeds 1 tsp fenugreek seeds 1 tsp cloves seeds 2 tsp chilli powder For the chicken1 large whole chicken (about 1½-2kg)4 tbsp black spice mix (see above and method)1 head garlic, cloves separated and peeled 1 handful curry leaves, fresh, ideally120ml cider vinegar1 tbsp salt 3 large red onions, peeled and cut into wedges3 sticks lemongrass For the temper100ml coconut oil, or neutral cooking oil½ tbsp mustard seeds ½ tsp cumin seeds ¼ tsp fennel seeds 4-5 fresh curry leaves ½ bunch parsley, finely chopped1 shallot, peeled and finely diced2 garlic cloves, peeled and finely diced 2 tsp cider vinegar Salt, to taste Roast all the whole spices for the spice mix (ie, everything bar the chilli powder) in a dry frying pan on a low to medium heat, stirring often, for five minutes, until they smell fragrant. Take off the heat, leave to cool, then tip into a spice grinder or mortar and blitz or grind to a fine powder. Put the powder back in the dry pan and toast on a high heat, stirring constantly, for a minute or two, until it turns dark brown and almost black in colour; this will turn them nutty and almost smoky. Take off the heat, leave to cool completely, then stir in the chilli powder. Store in a clean sealed jar and use within two months. Turn the chicken breast side down, use kitchen scissors to cut all the way along each side of the backbone, then lift it out and discard (or save for stock). Flip the bird over so it's now breast side up, then press down with the palm of your hand to flatten and spatchcock it. For the marinade, mix four tablespoons of the black spice mix in a roasting tray with the peeled garlic, curry leaves, vinegar, salt and red onions. Rub this mixture all over the bird, making sure you get it into all the crevices and under the skin, then cover and put in the fridge to marinade for two hours or overnight. Take the chicken out of the fridge at least half an hour before you want to cook it. Lightly bash the lemongrass stalks, so they smell fragrant. To barbecue the bird, lay it skin side down over medium-heat coals, put the lemongrass on top, then cover with foil. After 20 minutes, uncover and grill for 20 minutes more, until the skin crisps up and the chicken is cooked through yet juicy – if you have a probe, it should have an internal temperature of 70C. Alternatively, cover and roast in an 200C (180C fan)/390F/gas 6 oven for about 40 minutes, again topped with the lemongrass, until the juices run clear. Put the chicken to one side to rest for 10 minutes. Meanwhile, make the quick tempered oil. Put the oil in a small pan on a medium heat and, once it's hot, add the mustard seeds and cook for 20 seconds, until they start to pop a little (be careful not to burn them, though). Turn down the heat, add the cumin and fennel seeds, and cook for 30 or so seconds, until fragrant. Tip into a bowl, stir in the curry leaves and leave to cool to warm. Stir the parsley, shallot, garlic and vinegar into the cooled temper, then season to taste. Carve the chicken, arrange on a platter, dress with the parsley temper and serve. Cynthia Shanmugalingam is chef/owner of Rambutan, London SE1
The Guardian
12 hours ago
- The Guardian
Black chicken and green rice: Cynthia Shanmugalingam's recipes for a Sri Lankan summer barbecue
In the 1990s, my cousin Sri Anna was a senior Sri Lankan policeman. Surprisingly for us, visiting from England, that meant he got a driver, a gun, a nice pad to live in and a team of sensational cooks to dish up various delicacies from wherever he was stationed. In the south, his favourite was black pork curry, and at my restaurant Rambutan we now make a marinade from similar spices for pineapple, beef and, my preference, chicken, before we grill it over coals. To lift it a little, the bird is finished with a quick fragrant oil of tempered spices and parsley (similar to the peppery island herb we call vallarai). You can eat it with or without the cool, green coconut rice and tomato sambol, which is my attempt to recreate a very tasty lunch I had at one of my favourite Colombo spots, Taste of Asia. Fragrant with spices, cooked in coconut milk and with a grassy, fresh taste from the greens, this rice is very quick and easy, and perfect with the citrussy, tomato sambol that you find all over the island. Prep 10 minCook 40 minServes 4 For the rice50g spinach, washed15g fresh coriander, washed2½cm piece fresh root ginger, peeled2 garlic cloves, peeled250g white rice 25g salted butter 3 green cardamom pods, gently crushed5 black peppercorns150ml coconut milk 2 tsp salt For the sambol1 large ripe tomato, cut into 10-12 wedges½ large red onion, peeled and finely sliced1-2 green finger chillies, finely sliced, or to taste2 limes 1 tsp salt, to taste1 tbsp coconut oil, or neutral oil Put the spinach, coriander, ginger and garlic in a small blender or food processor, and blitz to a smooth paste – you want all the fibres to break down, so you may need to add a splash of water to help things along. Put the rice in a fine-meshed strainer and rinse under cold running water for about a minute, until the water runs mostly clear (this helps remove any surface starch, so the grains will be fluffy and separate when cooked). Leave the rice to drain. Melt the butter in a medium-sized pan on a medium heat, then add the cardamom and black peppercorns and cook on a low heat for a minute or two – the spices should turn fragrant and start to sizzle slightly, but the butter should not be browned. Stir the washed rice and blended greens into the butter, then pour in the coconut milk, salt and 300ml water, and bring to a boil. Turn down to a low simmer, cover and cook for 17-20 minutes, until the rice is cooked through and has absorbed all the liquid; stir occasionally to prevent sticking. Once the rice is cooked, turn off the heat and leave covered to keep warm while you make the sambol. In a bowl, combine the tomato, red onion and green chilli. Season with lime juice, salt and oil, then taste and add more salt if need be. Mix well, making sure to break up the onion slices. To assemble the dish, spread the rice over a large platter. Spoon some sambol over some of the rice, put the rest in a bowl to the side and serve. Prep 15 minMarinade 2 hr+Cook 1 hr 15 minServes 4 For the black spice mix1 tsp cumin seeds 1 tsp fennel seeds 2 tsp black peppercorns 1 stick cinnamon 1 tsp cardamom seeds 1 tsp mustard seeds 1 tsp fenugreek seeds 1 tsp cloves seeds 2 tsp chilli powder For the chicken1 large whole chicken (about 1½-2kg)4 tbsp black spice mix (see above and method)1 head garlic, cloves separated and peeled 1 handful curry leaves, fresh, ideally120ml cider vinegar1 tbsp salt 3 large red onions, peeled and cut into wedges3 sticks lemongrass For the temper100ml coconut oil, or neutral cooking oil½ tbsp mustard seeds ½ tsp cumin seeds ¼ tsp fennel seeds 4-5 fresh curry leaves ½ bunch parsley, finely chopped1 shallot, peeled and finely diced2 garlic cloves, peeled and finely diced 2 tsp cider vinegar Salt, to taste Roast all the whole spices for the spice mix (ie, everything bar the chilli powder) in a dry frying pan on a low to medium heat, stirring often, for five minutes, until they smell fragrant. Take off the heat, leave to cool, then tip into a spice grinder or mortar and blitz or grind to a fine powder. Put the powder back in the dry pan and toast on a high heat, stirring constantly, for a minute or two, until it turns dark brown and almost black in colour; this will turn them nutty and almost smoky. Take off the heat, leave to cool completely, then stir in the chilli powder. Store in a clean sealed jar and use within two months. Turn the chicken breast side down, use kitchen scissors to cut all the way along each side of the backbone, then lift it out and discard (or save for stock). Flip the bird over so it's now breast side up, then press down with the palm of your hand to flatten and spatchcock it. For the marinade, mix four tablespoons of the black spice mix in a roasting tray with the peeled garlic, curry leaves, vinegar, salt and red onions. Rub this mixture all over the bird, making sure you get it into all the crevices and under the skin, then cover and put in the fridge to marinade for two hours or overnight. Take the chicken out of the fridge at least half an hour before you want to cook it. Lightly bash the lemongrass stalks, so they smell fragrant. To barbecue the bird, lay it skin side down over medium-heat coals, put the lemongrass on top, then cover with foil. After 20 minutes, uncover and grill for 20 minutes more, until the skin crisps up and the chicken is cooked through yet juicy – if you have a probe, it should have an internal temperature of 70C. Alternatively, cover and roast in an 200C (180C fan)/390F/gas 6 oven for about 40 minutes, again topped with the lemongrass, until the juices run clear. Put the chicken to one side to rest for 10 minutes. Meanwhile, make the quick tempered oil. Put the oil in a small pan on a medium heat and, once it's hot, add the mustard seeds and cook for 20 seconds, until they start to pop a little (be careful not to burn them, though). Turn down the heat, add the cumin and fennel seeds, and cook for 30 or so seconds, until fragrant. Tip into a bowl, stir in the curry leaves and leave to cool to warm. Stir the parsley, shallot, garlic and vinegar into the cooled temper, then season to taste. Carve the chicken, arrange on a platter, dress with the parsley temper and serve. Cynthia Shanmugalingam is chef/owner of Rambutan, London SE1
Reuters
19 hours ago
- Reuters
South Korea air crash: Inside the final minutes of Jeju Air flight
July 27 (Reuters) - South Korea is investigating the crash of a Jeju Air ( opens new tab Boeing (BA.N), opens new tab 737-800 jet on December 29 at Muan International Airport that killed 179 people, in the deadliest air disaster on the country's soil. The following are the final minutes of Flight 7C2216 gathered from a preliminary investigation report in January, South Korea's transport ministry and fire authorities, and a July 19 update from investigators seen by Reuters. All times are Korea Standard Time (GMT+9). 8:54:43 a.m. - Jeju Air 7C2216 contacts Muan airport air traffic control as it makes the final approach and is given clearance to land on runway 01, which is orientated at 10 degrees north-east. 8:57:50 a.m. - Air traffic control gives "caution - bird activity" advisory. 8:58:11 a.m. - Jeju Air pilots are heard talking about spotting a flock of birds under the aircraft. 8:58:26 a.m. - The aircraft aborts the landing attempt and then strikes birds while starting to circle back for another landing attempt known as a go-around. Both engines continued to operate with vibrations. The right engine also experienced a surge, emitting large flames and thick black smoke. 8:58:45 a.m. - Pilots stop the left engine while performing emergency procedures. The July 19 update said the evidence for this came from the cockpit voice recorder (CVR), flight data recorder (FDR) and inspection of the engines. 8:58:50 a.m. - The aircraft's FDR and CVR stop recording. At the moment both "black boxes" stop recording, the aircraft is flying at the speed of 161 knots (298 kph or 185 mph) at an altitude of 498 ft (152 m). 8:58:56 a.m. - Flight 7C2216 pilot makes emergency Mayday declaration related to a bird strike during the go-around. 9:00 a.m. - During the go-around, Flight 7C2216 requests clearance to land on runway 19, which is by approach from the opposite end of the airport's single runway. 9:01 a.m. - Air traffic control authorises landing on runway 19. 9:02 a.m. - Flight 7C2216 makes contact with runway at about the 1,200 m (3,937 ft) point of the 2,800 m (9,186 ft) runway. Landing gear was not lowered and the plane lands on its belly. 9:02:34 a.m. - Air traffic control alerts "crash bell" at airport fire rescue unit. 9:02:55 a.m. - Airport fire rescue unit completes deploying fire rescue equipment. 9:02:57 a.m. - Flight 7C2216 crashes into embankment after over-shooting the runway. 9:10 a.m. - The Transport Ministry receives an accident report from airport authorities. 9:23 a.m. - One male rescued and transported to a temporary medical facility. 9:38 a.m. - Muan airport is closed. 9:50 a.m. - Rescue completed of a second person from inside tail section of the plane.
