Culinary Adventures with Camilla

Today the #OurFamilyTable is sharing summer salad recipes! Christie of  A Kitchen Hoor's Adventures  encouraged the bloggers: "The produce is starting to roll in! May is salad month, so let's share some hearty salads to chow down on this month." Broccoli Waldorf Salad by Art of Natural Living Easy Cucumber Onion Salad by Hezzi-D's Books and Cooks Fresh Summer Corn Salad by Home Sweet Homestead Layered Salad with Green Goddess Dressing by Delaware Girl Eats Lephet Thoke (Burmese Fermented Tea Leaf Salad) by Culinary Adventures with Camilla Salmon Salad by A Day in the Life on the Farm Salatet Fool Akhdar - Libyan Bean and Artichoke Salad by Pandemonium Noshery Tex-Mex Steak Salad with Chipotle Ranch Dressing by A Kitchen Hoor's Adventures We share  Recipes From Our Dinner Table ! Join our group and share your recipes, too! While you're at it, join our  Pinterest board , too! Lephet Thoke  Burmese Fermented Tea Leaf Salad ...

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month I am hosting. I encouraged the bloggers: "Let's celebrate all things salad. Green salads, pasta salads, potato salads...whatever you want!" Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza . We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board ! Looking for our previous parties? Check them out HERE . The Salad Smörgåsbord Avocado Egg Salad by Making Miracles Carrot Raisin Salad by  Hardly A Goddess Cilantro Lime Cucumber Salad by Cookaholic Wife Crunchy Salad by Sneha's Recipe Lahpet Thoke by Culinary Adventures with Camilla Mexican Street Corn Salad by Caroline...

Jake is home and we are back on track with a tabletop travel adventure to Burma tonight. I actually debated on whether or not this menu should be cooked and blogged with the letter 'b' as Burma is now Myanmar and has been since 1989. But, going with Sasha of Global Table Adventure's list...'b' it is! Apparently the United Nations recognizes the name change as do a few other countries, but it is not recognized by the United States or the United Kingdom. Interesting to note, when the boys tried to look up the country in their atlases, 'Burma' did not exist. It was listed, in the index, as 'Myanmar. However, when they went to the correct page, the country was labeled 'Myanmar (Burma)' on the map. Burmese cuisine is an amalgam of Indian, Chinese, and Thai cuisines. But what they do that really intrigued me: salads. So I came up with a trio of Burmese salads that take a vegetable - or fruit - and really make it pop with flavor. I should say ...

When I began researching food for our Burmese feast, I was intrigued by recipes for Lephet Thoke , a fermented tea leaves salad. But when I began to delve into where to find these fermented tea leaves, I came up empty...and not just me. There are numerous discussion boards dedicated to fermented tea leaves and banned Burmese exports. Apparently there is an ingredient, or noxious chemical, that the tea leaves have when produced in Burma; that makes them un-importable into the United States. Okay, I can understand that. Thankfully I found a recipe to approximate the fermented tea leaves at Absolutely Monica's blog . I changed a couple of things, but I think the flavors will be accurate nonetheless. 1 C unfiltered apple cider vinegar 1 C water 1/4 C green tea leaves, crushed 1/4 C sesame oil 1/4 C olive oil 1 T soy sauce 1 T fish sauce Crush the tea leaves with a mortar and a pestle. In a medium pot, bring the vinegar and water to a boil. Reduce heat to a simmer, add the crushed t...