This Pina Colada was the celebratory drink that I made on our first afternoon in Thailand waters. We had arrived at a little island called Koh Chuku and the water was crystal clear. As soon as we dropped anchor we jumped into the water for a snorkel. It was beautiful, clear and full of fish. Heaps of them; big fish, small fish, barracudas, parrot fish, wrasse, you name it we saw it… we even swam through schools of tiny bait fish. Then we got to work scrubbing the bottom of the boat. After our swim and our scrubbing this Pina Colada was just perfect!
For two tasty Pina Coladas I blended the following;
2 shots of Malibu Rum
2 shot of Bacardi Rum
fresh pineapple (a thick slice of pineapple)
Poured into two tall glasses, garnished with pineapple and a lime slice and viola…. yummy!
While anchored in Darwin Harbour, with supermarkets nearby, I decided to do a romantic dinner for Dwayne. For entree I made crayfish salad using a crayfish we caught in the Great Barrier Reef. It is very simple but looks great!
This is what I did…
I made a salad dressing by mixing
3 Tbs of coconut cream
2 Tbs lime juice
1 Tbs soy sauce
2 tsp fish sauce
2 tsp brown sugar
I refrigerated until I was ready to use it.
I prepared a small packet of vermicelli noodles by soaking them in boiling water. I drained them well and mixed some of the salad dressing through them. I refrigerated the noodles until I was ready to make my salad stacks.
I shredded carrot, lettuce and snow peas, then chopped some coriander and sliced some tomato.
I stacked the vegetables firmly into a mould, beginning with the noodles and topping it off with the tomato and coriander.
I removed the stack mould.
I then topped the salad with crayfish and salad dressing. Voila! Simple, colourful and delicious.