List of All Articles with Tag 'le'

Japan’s current-account surplus hit a record high in the first half of this fiscal year, marking a potentially

Emirates Group, operator of the world’s largest long-haul carrier, reported a record first-half profit of 10.1 billion ($2.7

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Singapore Airlines Ltd. is flying nearly full first- and business-class cabins even without the return of corporate travel,

In northern Thailand’s mountainous Khao Kho region, Saiphin Moore, the vivacious founder of London’s ubiquitous restaurant chain Rosa’s Thai, grew up cooking and eating some of her country’s most famous dishes. From the seriously spicy som tam to the famously fiery pad kra prow, these recipes pack a punch – which also makes them the perfect winter warmer. Som tam (green papaya salad) Ingredients: 2 tbsp roasted peanuts 1-10 red bird’s eye chillies (depending on how brave you are) 5 small (or 2-3 large) garlic cloves 1½ tbsp palm sugar 2 yard-long beans (or green beans), cut into 2.5cm (1 inch) pieces 4 cherry tomatoes, sliced 2 tbsp fresh lime juice 2 tbsp Thai fish sauce (or 2 tsp salt) ½ medium green papaya, peeled and shredded 1 carrot, shredded 2 tbsp dried shrimp (leave out for a vegetarian alternative) Method: 1. In a small, dry frying pan, toast the peanuts over a medium heat until golden brown. Remove from the pan and set aside. (There’s also a ready-toasted alternative you can find in the supermarkets). 2. Coarsely pound the chillies and garlic together using a pestle and mortar. Add the palm sugar, beans and tomatoes. Lightly pound to combine, then squeeze in the lime juice and fish sauce. 3. Lightly pound again, then add the green papaya and carrot. Pound again and toss to combine. The taste should be sweet and salty in perfect balance, with a sharp, sour and spicy tang. 4. Spoon the salad into a serving bowl and sprinkle over the dried shrimp and toasted peanuts. Pad kra prow taohu (tofu holy basil stir-fry) Pad kra prow is another national dish found on many a Thai street corner, and that includes the vegetarian version. In Thailand we use holy basil, the very pungent sister of Italian basil, which is a key ingredient in Thai cooking. You’ll notice the sudden bursts of aroma from the wok as soon as you start tossing the ingredients together over a high heat – it’s a smell that wakes up my senses every time. Serves: 2 Ingredients: 3 red bird’s eye chillies 3 garlic cloves 2 tbsp vegetable oil 150g (5½oz) firm tofu, cut into chunks 1 tbsp light soy sauce ½ tbsp dark soy sauce ½ tbsp sugar Pinch of white pepper ½ onion, chopped ¼ red pepper, sliced ¼ yellow pepper, sliced 30g (1oz) yard-long beans or green beans, cut into 2cm (¾ inch) pieces Handful of holy basil leaves 2 kaffir lime leaves, chopped Steamed jasmine rice, to serve Method: 1. Using either a pestle and mortar, grind the chillies and garlic to a paste. 2. Heat the oil in a wok set over a high heat. Add the chilli and garlic mixture and stir-fry for about 30 seconds, until nice and golden brown. 3. Now add the tofu chunks, both soy sauces, the palm sugar and white pepper and cook, tossing everything around in the pan, for about 1 minute, until the tofu is well coated and has taken on a little colour from the sauces. 4. Once everything is mixed well, add the onion, peppers and long beans and cook for a further 30 seconds, all the while tossing the mixture together. Throw in the basil and lime leaves and stir-fry for a further 30 seconds. Serve immediately with jasmine rice. Grilled whole sea bass At home in Petchabun, in the north of Thailand, we would cook this dish with whatever freshwater fish we caught that day. It’s always been one of my favourite go-to barbecue recipes because it’s super quick and easy to put together! This dish has always been on our menu from day one but I’ve tweaked it slightly from what we serve at Lao Café to make sure everyone can easily make this at home. It’s great just by itself with the spicy dipping sauce, or add sticky rice or rice noodles, and leafy green salads on the side to make it a complete meal. Serves: 2-3 Ingredients: 1 whole sea bass, scaled and gutted (or other sustainably caught medium-size white fish like sea bream or tilapia) 1 stalk of lemongrass, sliced 4-5 stalks of coriander (save the leaves for dipping sauce) 1 galangal, sliced (available from Asian supermarkets, leave out if you can’t find it) 2 cloves of garlic, whole A handful of Thai or Italian basil leaves For the marinade: 2 tbsp oyster sauce 1 tbsp soy sauce 1 tsp black pepper, crushed For the dipping sauce: 2-3 bird eyes chillies, finely chopped 1 small clove of garlic, finely chopped 1 tbsp fish sauce 2 tbsp lime juice 1 tsp palm sugar (or brown sugar) A handful of coriander leaves, roughly chopped Method: Rub the marinade mixture liberally on both sides of the fish skin. Stuff the lemongrass, coriander stalks, galangal, garlic, and basil inside the fish. Wrap the fish in foil and place on the barbeque for 15-20 minutes depending on the size, until the flesh flakes easily. While the fish is cooking, make the dipping sauce by combining the ingredients together. Make sure that the sugar is dissolved completely. Serve the fish from the foil, set a bowl of sticky rice or rice noodles and salads on the side, and dig in! Read More Move over Nando’s – how chicken restaurants became cool Long live British scran: Three classic dishes for autumn Four delicious ways to use up leftover pumpkin this Halloween The best foods to forage in November and how to cook them Why ‘chain’ restaurant shouldn’t be a dirty word Starbucks customer reveals comical result of her request for half sandwich

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A majority of the human body is made up of water, which is why staying hydrated so important. It can be confusing to determine how much the average person should drink in a day, especially in situations like when it’s hot outside or when you’re exercising. There are even consequences to not drinking the right amount of water, such as dehydration or overhydration. The National Health Service (NHS) typically recommends drinking between six to eight glasses of fluid, including water, every day. But the US National Academies of Sciences, Engineering, and Medicine has determined that an adequate daily fluid intake is 15.5 cups (3.7 litres) per day for men and 11.5 cups (2.7 litres) per day for women. However, this fluid intake accounts for drinking plain water as well as other beverages and food that contain water, like fruits and vegetables. The amount of water one should be drinking each day can also vary depending on the situation. According to the Mayo Clinic, those who are working out should be drinking extra water before, during, and after a period of exercise. This especially goes for any activity that makes you sweat, because drinking water helps replenish the fluid your body lost. People in hot or humid weather should be drinking more water than usual because of how much they’re sweating, which contributes to fluid loss. Meanwhile, in areas with higher altitudes like the mountains, dehydration can become more common. The Mayo Clinic suggests that people lose bodily fluids when they have a fever, are vomiting, or have diarrhoea. As such, it’s important that people are consuming extra water when they’re sick. Other conditions that might require increased fluid intake include bladder infections and urinary tract stones. Feeling thirsty and passing dark-coloured, strong-smelling urine are some of the initial signs that you could be dehydrated. Other symptoms include feeling sluggish, feeling light headed, or having a dry mouth. Drinking milk, water, and fruit juice is also a good way to maintain hydration. However, people should bear in mind the amount of sugar that can be contained in sweetened drinks. Tea and coffee may also help with hydration, though people should try to keep track of how much caffeine they’re consuming. While it’s important to know whether you’re drinking enough water, the Mayo Clinic suggests it’s likely that nothing is wrong with someone’s water intake if they rarely feel thirsty and their urine is clear, or a light yellow colour. It is possible to drink too much, however, it’s rarely a problem for someone with healthy kidneys. Still, overhydration can occur when the body retains or collects too much water. Some athletes who participate in endurance events, especially marathon runners, can be prone to taking on too much fluid. This can lead to water intoxication and dangerously low sodium levels, which is referred to as hyponatraemia. In order to help the body to relieve itself of excess water, as well as relieve pressure on the heart and other organs, doctors may prescribe diuretics or water tablets that promote the production of urine. Read More Irina Shayk reveals how she and Bradley Cooper make co-parenting daughter Lea ‘work’ What is silent reflux? Salon owner with incurable cancer who lost hair in treatment makes customisable wigs