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.