I have had a block of cc moore belachan for ages and was wondering how easy it is to make a decent glug or booster liquid with it.
In reply to Post #1
Chop it up and put it in a 500 ml bottle of fish sauce. Leave it a few hours and give it a good shake. It will slowly dissolve and make a fantastic soak for boilies and pellets. It not very girlfriend friendly. You can ad a few teaspoons of any powder you want . Or a couple of ml of flavour.
Chop it up and put it in a 500 ml bottle of fish sauce. Leave it a few hours and give it a good shake. It will slowly dissolve and make a fantastic soak for boilies and pellets. It not very girlfriend friendly. You can ad a few teaspoons of any powder you want . Or a couple of ml of flavour.
In reply to Post #2
Not done for many years - Do as said below, then once you have the fish sauce and belechan liquid mix it with a bottle of oyster sauce and it will go more like a thick gloopy glug.
I also used a grater for it. And another suggestion is to grate it up and use it with micro pellet or a stick mix and fish PVA bags. Also use it as a paste and wrap baits if its still pliable enough
Not done for many years - Do as said below, then once you have the fish sauce and belechan liquid mix it with a bottle of oyster sauce and it will go more like a thick gloopy glug.
I also used a grater for it. And another suggestion is to grate it up and use it with micro pellet or a stick mix and fish PVA bags. Also use it as a paste and wrap baits if its still pliable enough
Both great suggestions, I ended up using mainly the fish sauce option. A night in the sleeping bag can be most unpleasant if you handle the stuff, especially in summer and if you use RH Monster Mussel flavour with it, like I did.
If that bothers you think about taking some sanitising type alcohol gel, alcohol is one of the few things that'll help massively reduce the smell on your hands.
If that bothers you think about taking some sanitising type alcohol gel, alcohol is one of the few things that'll help massively reduce the smell on your hands.
How much of the block do you need to add per 500ml fish sauce?
In reply to Post #5
The whole block.
The whole block.
In reply to Post #5
Personally I preferred to let the block down slowly, that way I can control how thick the glug/liquid is. Putting it in a much bigger bottle so you can shake the crap out of it helps if your impatient as does grating the block.
Personally I preferred to let the block down slowly, that way I can control how thick the glug/liquid is. Putting it in a much bigger bottle so you can shake the crap out of it helps if your impatient as does grating the block.
fish sauce, a good glug toasted sesame oil, tube of garlic puree & some chilli powder.
I grate my blocks a bit beforehand as I found sticking it straight in with the liquids left it a bit lumpy. Grating it first have a really smooth blend.
do it outside & make sure you give the bottle a good shake before using as it can sometimes separate.
I grate my blocks a bit beforehand as I found sticking it straight in with the liquids left it a bit lumpy. Grating it first have a really smooth blend.
do it outside & make sure you give the bottle a good shake before using as it can sometimes separate.
What about storage in between uses
In reply to Post #9
There's so much salt in it it's very unlikely to go off.
There's so much salt in it it's very unlikely to go off.
In reply to Post #10
Agreed
Keep that in mind when letting it down, another reason to use fish sauce, again very salty.
Agreed
Keep that in mind when letting it down, another reason to use fish sauce, again very salty.
Blue Dragon fish sauce?
In reply to Post #12
My personal pref is Squid brand but you won't go far wrong with others
My personal pref is Squid brand but you won't go far wrong with others
In reply to Post #12
My wife is Thai and we have lots of different fish sauces in the house for various dishes. Squid brand although popular is really cheap and considered pretty low quality.
You really can tell the difference between that and a better quality fish sauce from the likes of red boat or tiparos in taste tests. Some have a higher protein content than others as well which is usually an indicator of percentage of anchovy used and whether it's whole fish or simply extracts which is usually off cuts etc.
There are also fermented fish sauces available that have a completely different taste profile and are often sold under the guise of som tan dressings. The ZAB brand one is good. Stinks to high heaven and smells/tastes completely different to conventional fish sauce.
Whether using a better quality fish sauce improves results I couldn't tell you. But if looking to make the best quality liquid you can it's worth investigating other options over squid brand.
My wife is Thai and we have lots of different fish sauces in the house for various dishes. Squid brand although popular is really cheap and considered pretty low quality.
You really can tell the difference between that and a better quality fish sauce from the likes of red boat or tiparos in taste tests. Some have a higher protein content than others as well which is usually an indicator of percentage of anchovy used and whether it's whole fish or simply extracts which is usually off cuts etc.
There are also fermented fish sauces available that have a completely different taste profile and are often sold under the guise of som tan dressings. The ZAB brand one is good. Stinks to high heaven and smells/tastes completely different to conventional fish sauce.
Whether using a better quality fish sauce improves results I couldn't tell you. But if looking to make the best quality liquid you can it's worth investigating other options over squid brand.
In reply to Post #14
Just looked the som tam dressing I get directly from Thailand I am currently using, it is
80% fermented fish
11% garlic
0.5% shrimp
With the rest made up of sugar and MSG. If that isn't a base for a good bait I'm not sure what is.
Just looked the som tam dressing I get directly from Thailand I am currently using, it is
80% fermented fish
11% garlic
0.5% shrimp
With the rest made up of sugar and MSG. If that isn't a base for a good bait I'm not sure what is.
In reply to Post #14
I totally agree mate and know exactly what you mean. Squid brand stuck with me as 20+ years ago it was the only one to easily get in the U.K and the results were very good so I never went looking for alternatives. I believe it also depends on the quality and type of the fish being fermented as to the final product, not sure about that though but can see it. Given the Som Tam quoted is 80% fermented fish It'd be hard to go wrong, Garlic and shrimp too, can only be a winner.
We have a Thai shop locally, I'll have to see what they have next time variety wise, not sure about bringing some back next year, imagine that breaking in your suitcase
...be a international incident here, over there just normal
I bet the smells from your house when your wife cooks Thai are amazing
EDIT, Ken Townley recommended was it Tamari soy sauce for glugs, worth a search on the forum, Ken knows his stuff.
I totally agree mate and know exactly what you mean. Squid brand stuck with me as 20+ years ago it was the only one to easily get in the U.K and the results were very good so I never went looking for alternatives. I believe it also depends on the quality and type of the fish being fermented as to the final product, not sure about that though but can see it. Given the Som Tam quoted is 80% fermented fish It'd be hard to go wrong, Garlic and shrimp too, can only be a winner.
We have a Thai shop locally, I'll have to see what they have next time variety wise, not sure about bringing some back next year, imagine that breaking in your suitcase
...be a international incident here, over there just normal I bet the smells from your house when your wife cooks Thai are amazing
EDIT, Ken Townley recommended was it Tamari soy sauce for glugs, worth a search on the forum, Ken knows his stuff.
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