Jet ski Safety Tips

The term “Jet Ski” is the brand name of a personal watercraft (PWC) manufactured by Kawasaki Heavy Industries. However, it has eventually become a generic name for any type of personal watercraft. Since the 1960s when it first hit the market, jet ski has become one of the favorites among water sports enthusiasts.


As with all types of vehicles, driving a jet ski requires one to be aware of the safety rules before you go pumping up that motor to avoid being a hazard to yourself and others:

• Children under 16 should not be allowed to operate a wave runner.

• Take a safe boating course together with your children.
• Everyone should wear a lifejacket (or personal floatation safety device) that fits properly and supports each individual’s weight.
• Jet skiing and alcohol do not go together.
• Always make sure an adult is watching you or your child from the shore.
• When driving a jet ski with a passenger, make sure he/she is ready before you set off.
• When riding a jet ski as a passenger, hold on tightly to the driver. Inform him/her if you are ready or not.
• Never start your engine without attaching the cord that is connected to the start/stop switch, or your key to your life jacket or wrist. If you fall, the machine will stop automatically.
• Each rider should wear eye protection equipment, a wet suit (in colder weather), proper footwear and gloves.
• Watch out for bad weather conditions.
• Keep hands, feet, hair, and clothing away from the pump intake.
• Never operate a jet ski in water that is less than 24 inches deep.
• Know the terrain and ski within the designated areas only. Never ski where there are people swimming nearby.



Glorious crab dishes


One of the simplest and most popular ways of enjoying crabs is to order them streamed (neung) and served with a number of different sauces. The one which compliments the flavor of the crab, according locals, is prik manao, a mixture of chopped chilies, lime juice, garlic and soy sauce.pat7

For a more interesting dish, you might want to try fried blue crabs with curry sauce (poo pat pong gari). There’s also poo ta le pahd pong gari, which is made tangier by the addition of spring onions, and poo too ka-teum phrik Thai that’s flavored with garlic and pepper. A milder alternative is Chinese-style hot pot crab with vermicelli (poo op wun sen). In some hotel menus, one can order the special mud crabs that must be cooked alive to get the best taste.


Unlike blue crabs, which are sought mainly for their body meat, connoisseurs of mud crabs go for the claws, the meat of which is said to be superior to that found under the shell. Some restaurants suggest reservations since preparing mud crab dishes take some time thanks to their thick shells.


For those who don’t want to wait, there’s always fried stuffed crabs (poo ja), which is basically crab meat, pork, eggs and spices cooked in the shell. Try also mud crabs cooked in coconut milk and deep-fried crab skulls dish (kanchiang poo neung).pat6