A Taste of Filipino Cuisine in Seattle

Deep-fried eggplant, Tuna Steak and Steamed Shrimp dishes on the table, Philippines
Ever since the first recorded Filipino resident moved to Seattle in 1883, the Filipino community has played a strong role in the history of the city. In 1979, Delores Sibonga became the first member of the Seattle City Council. Bob Santos, a minority-rights activist and member of the Filipino American community of Seattle, was appointed by President Bill Clinton as the representative for the U.S. Department of Housing and Urban Development. And in 1996, Alex Tizon and Byron Achohido won Pulitzer Prizes for their reports in The Seattle Times. The list goes on!

There are thousands of Filipinos who live and thrive in Seattle today, and the Filipino food scene continues to evolve as the community builds new restaurants and experiments with new flavors. Many Filipino chefs tell a story through their food by merging their Filipino roots with their American upbringing. Take Musang, for example. Created by Chef Melissa Miranda, this contemporary Beacon Hill restaurant serves up Filipino dishes with a Pacific Northwest twist. Some of the more famous Filipino dishes they offer are squid ink pancit (noodles), pinakbet (vegetables cooked in fermented fish), short rib kare-kare (oxtail in peanut stew), all of which draw from the local produce of the area. The squid is locally caught by Chef Melissa and her Filipino father.

Musang’s unique food and drinks menu, along with the team’s passion to share Filipino cuisine, has helped Musang grow to international fame. The restaurant was even nominated for the prestigious James Beard Award in 2021. But it’s not just restaurants like Musang helping keep the Filipino spirit alive in Seattle. It’s also brilliant cooks who are delivering food through Shef. So whether you’re in the mood for biko or sinigang, go ahead and place an order today.

Learn more: Adobo and Lugaw: Two of Seattle’s Most Famous Filipino Dishes

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Why Ethiopian Ful Is Beloved in Seattle

Ful Medames or Fava Beans in black bowl at grey backdrop. Foul Mudammas is a Egyptian, Lebanese, Syrian, Eritrean, Israeli cuisines breakfast dish of cooked beans with cumin, tomatoes, parsley

Ful, a popular breakfast stew loaded with fresh ingredients and nutrient-rich vegetables, is a traditional Ethiopian dish worth getting to know. It can be found in Ethiopian restaurants around the world, and Seattle is no different: you can find this hearty stew in Ethiopian restaurants and cafes all over the city.

While many Middle Eastern countries serve their own variation of ful, the Ethiopian version is known for its rich, bold spiciness. The recipe begins with a base of tomatoes, garlic, and red onions, which are simmered on low heat until cooked to perfection. Then, the main event comes in: fava beans! Fava beans are a creamy, earthy, and nutty legume used all across Ethiopian cuisine. As the stew reduces, various spices and freshly boiled eggs are added to the dish. The final result is a spicy, umami-rich stew that will energize anyone for the day ahead.

Ready to give it a try? Order Shef Tirhas’ version, which is topped with onions, tomatoes, serrano chilies, eggs, and feta cheese, and served with two mini loaves of bread.

Learn more: Ethiopian Cuisine in Seattle

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A Taste of Ethiopian Cuisine in Seattle

Vegetarian injera meal, with shiro, lentils, egg and a variety of vegetables

Ethiopian cuisine is made up of distinctively flavorful dishes that represent the deep cultural heritage of East Africa. Seattle is home to a growing population of Ethiopian communities, and the food scene is the best way to explore this diverse culture. Expect aromatic curries, bold and spicy stews, and an emphasis on fresh produce and ingredients. But how did the abundance of Ethiopian restaurants in Seattle begin?

In the 1960s, a group of Ethiopian students enrolled in Washington school programs arrived in Seattle. Several years later, after the U.S. passed the Refugee Act of 1980, thousands more Ethiopians arrived in Seattle in search of a new life. This diverse community consisted of several religions, ethnicities, and dialects, including Amharic, Somali, Oromo, Tigrigna, and Afar. In 1981, they created the Ethiopian Community Mutual Association to unify the preservation of Ethiopian culture and traditions, while assisting ethnic communities with education, health, and housing in Seattle.

Today, the Ethiopian community operates countless Seattle businesses, including restaurants, cafes, and catering businesses. Ethiopian food has become a highlight of the city of Seattle, with many locals and tourists alike exploring the deep and rich flavors of Ethiopian cuisine. As the love of Ethiopian culture in Seattle continues to grow, locals and tourists continue to find more restaurants featuring unique, delicious Ethiopian dishes.

For authentic homemade Ethiopian food, you can order from Shef Tirhas, who grew up in the Tigray region of Ethiopia. Tirhas learned how to cook traditional Ethiopian dishes from her mother, and she makes everything from Ethiopian cheese to homemade ‘njera. Explore Shef Tirhas’ menu and more on Shef.

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Get to Know Doro Wat, a Spicy Ethiopian Chicken Stew

Doro Wat is Ethiopian stew of chicken thighs with eggs in a spicy sauce close-up in a plate on the table. horizontal

Doro wat, a spicy chicken stew, is considered the unofficial national dish of Ethiopia — and a must-have meal during the holidays. The crimson-red stew is filled with tender, slow-cooked chicken thighs and niter kibbeh (spiced clarified butter), and seasoned with spices, particularly berbere. Berbere is the cornerstone seasoning of Ethiopian cuisine, and is a blend of red chili peppers, ginger, fenugreek, cumin, cinnamon, and other aromatics.

When the stew is done cooking, many Ethiopians will add hard-boiled eggs and pair the dish with injera, collard greens, and fresh cheese. The final result is an extremely flavorful meal that will leave any eater craving another bowl.

Doro wat is popular in many Seattle-based Ethiopian restaurants. One example is Delish Ethiopian Cuisine, located in Seattle’s Hillman City. Their doro wat builds flavor by simmering for several hours, and you can instantly taste the seasonings that make this dish one of the most recognizable in the Ethiopian community. When you order their doro wat, don’t forget to try other dishes like their Ethiopian vegetable rolls, kitfo (beef with clarified butter), or assa goulash (tilapia stew). Of course, you can also order doro wat on Shef. Give it a try this week!

Learn more: Ethiopian Cuisine in Seattle

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How to Make Injera (and Where to Find It in Seattle)

Injera (sourdough flatbread) with doro wat (red chicken stew), yebeg alicha (mild lamb stew), misir wat (red lentils puree), kik alicha (yellow split peas) and gomen (collard greens)

Injera, a sour, spongy flatbread made from an ancient grain called teff, is the most iconic food in Ethiopia’s culinary history. Its exact history remains a mystery, but there have been unpublished records dating back to 100 B.C.!

During mealtime, friends, family, and colleagues gather around the platter of injera, which is topped with small piles of colorful, aromatic foods such as spiced lentils, pickled vegetables, marinated curries, and seasoned greens. Rather than using cutlery, Ethiopians rip off pieces of the injera and use the bread to scoop up saucy dishes like do wot (chicken stew), tibs (stir-fried beef), and more. Essentially, injera hold the dish’s sauce and contents for a flavorful bite every time.

Preparing injera is fairly simple. First, a batter is made from water, teff flour, and fermented teff (sourdough yeast). In contemporary versions, all-purpose flour and oil are added. After the ingredients are mixed, the batter needs to sit for two to three days before it’s baked, which gives the dough its airy, bubbly texture and signature slightly sour flavor. After fermenting, a thin layer of the batter is poured into a pan, where it gradually rises and puffs as it heats.

Back in the early 1980s, teff wasn’t readily available in Seattle, and instead, many local Ethiopian restaurants used American grains. As the Ethiopian population grew in the mid-1980s, teff became a growing import. Now, specialty Ethiopian ingredients like korarima (Ethiopian cardamom) and da’ta (pulverized chili) are plentiful in the community, and there are a growing number of Ethiopian restaurants serving authentic dishes like injera, including Adey Abeba and Cafe Selam. Many of our shefs offer homemade injera, too. Order some today!

Learn more: A Taste of Ethiopian Cuisine in Seattle

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How Dates Are Sweetening up the World’s Cuisines

The date fruit, native to the Middle East and North Africa, is valued for its sweet, rich flavor and versatility in cooking and baking. In these regions, dates have been considered a staple food and important source of nutrition for centuries, and have also been incorporated into many traditional sweets and desserts.

In Middle Eastern cuisine, dates are used as a natural sweetener in cakes, puddings, and syrups, and are often paired with nuts and spices to create treats like date balls and date-nut bars. They’re also used to make a popular sweet called “luqaimat,” a deep-fried dough sweetened with a mixture of dates and honey. In Arab culture, dates are considered a symbol of hospitality and are often served to guests as a sweet snack.

In India, dates are used to make “chhuara,” which involves drying the fruit and grinding it into a paste. The paste is then used as a sweetener in a variety of desserts and sweets, including candies, cakes, and puddings. Dates are also used in India as a natural sweetener in savory dishes, such as curries and stews.

In Africa, dates are used to make a sweet porridge called “kalawalla,” a staple food in many households. The porridge is made by boiling dates in milk and then sweetening it with sugar or honey. They’re also essential to “bousbous,” a type of pudding made with semolina and sweetened with dates and spices.

In addition to being used as a sweetener in traditional recipes, dates have been embraced by modern, health-conscious consumers looking for natural alternatives to sugar. Dates are rich in natural sugars, fiber, and minerals and have a low glycemic index, making them a good option for people watching their sugar intake.

From the Middle East to India to Africa, dates have long been valued for their sweet, rich flavor and versatility in cooking and baking. Today, as people seek out natural alternatives to sugar, the popularity of dates as a sweetener continues to grow, and they are likely to remain an important ingredient in the kitchens of many cultures for generations to come.

Want to try some date-sweetened treats? Order from Shef today.

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Ordering Ramen? Here Are 5 Popular Types, Explained

japanese tonkotsu ramen bowl on dinner table at restaurant

Ramen is a popular Japanese dish consisting of wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso, and accompanied by toppings such as sliced pork, dried seaweed, and green onions. Over the years, ramen has evolved into many different varieties, each with its own unique flavors, ingredients, and cultural influences. Here, we’ll explore some of the most popular forms of ramen:

1. Shoyu Ramen

Shoyu ramen features a soy sauce-based broth made with a combination of chicken and pork bones, soy sauce, and other ingredients such as sake and mirin. The broth is light and salty, with a rich, savory flavor that pairs well with the noodles and toppings. Shoyu ramen is often garnished with slices of grilled pork, dried seaweed, and green onions, and is a popular choice for those who prefer a classic, straightforward flavor.

2. Miso Ramen

Miso ramen, on the other hand, has a broth made from — you guessed it — miso! The fermented soybean paste gives the broth a rich, hearty flavor, with a slightly sweet and sour taste that’s balanced by the saltiness of the soy sauce. Miso ramen is often garnished with sliced pork, bean sprouts, and corn, and is a popular choice for those who prefer a bold and flavorful broth.

3. Shio Ramen

Shio ramen, which translates to “salt” in Japanese, has a light and refreshing broth made with a combination of chicken and fish and seasoned with salt, sake, and mirin. Shio ramen is known for its clean, light flavor, and is often garnished with slices of grilled chicken, dried seaweed, and green onions. It’s a popular choice for those who prefer a lighter, more delicate flavor in their ramen.

4. Tonkotsu Ramen

Tonkotsu ramen boasts a rich, creamy broth made from boiling pork bones for many hours until the broth is thick and flavorful. Tonkotsu ramen is often garnished with slices of grilled pork, dried seaweed, and green onions, and it is a popular choice for those who prefer a hearty, filling meal.

5. Vegetarian Ramen

Finally, vegetarian ramen, as the name suggests, is a vegetarian version of the traditional dish, made with a vegetable-based broth and topped with a variety of vegetables such as bean sprouts, mushrooms, and carrots. Vegetarian ramen is a popular choice for those who prefer a lighter, healthier meal, or for those who follow a vegetarian or vegan diet.

Whether you prefer a light and refreshing shio ramen, a hearty and filling tonkotsu ramen, or a vegetarian option, there is a type of ramen for everyone. The popularity of ramen continues to grow, and it remains a beloved dish in Japan and around the world.

Order ramen from Shef today.

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A Brief History of Sushi

Eating Sushi with chopsticks. Sushi roll japanese food in restaurant. California Sushi roll set with salmon, vegetables, flying fish roe and caviar closeup. Japan restaurant menu

The journey of sushi from simple dish to global phenomenon is nothing short of an adventure. Sushi’s origins can be traced back to 8th century Japan, where fish was preserved in a mixture of rice, vinegar, salt, and sugar. This early version of sushi, called “nare-zushi,” was a far cry from the rolls we know today. The vinegar acted as a natural antimicrobial agent, inhibiting the growth of bacteria and other microorganisms that could cause the fish to spoil. The salt helped preserve the fish by drawing out its moisture and slowing the growth of bacteria. And the sugar balanced the flavors and created a slightly sweet and tangy taste that complemented the flavor of the fish.

But because the mixture of vinegar, salt, and sugar was too overpowering to eat on its own, the rice was thrown away and only the fish was consumed. Over time, the practice of using rice as a preservative for sushi evolved, and today, rice is both used for preservation and considered a key component of the dish, contributing to its flavor and texture.

Fast forward to the 16th century, and rice vinegar was introduced, which preserved the fish and added its signature tangy flavor. It was during this time that the word “sushi” was first used, though it referred to the seasoned rice rather than the fish.

In the late 1800s, a new type of sushi emerged in the bustling city of Edo (modern-day Tokyo) called “edomae-zushi.” Edomae-zushi was made with the freshest seafood caught in the nearby bay and served with seasoned rice, and was a hit among the locals. Soon sushi chefs, known as “itamae,” began to open their own sushi restaurants.

The introduction of refrigeration technology in the 20th century allowed sushi to slowly spread across the globe. The first sushi restaurant outside of Japan was opened in 1966 in Los Angeles, and it was an instant success. From there, sushi exploded in popularity and can now be found in almost every corner of the world. Today, sushi continues to evolve as chefs experiment with new ingredients and flavors. The next time you order a sushi roll, take a moment to appreciate the rich history and cultural significance behind it.

Order sushi from one of our Shefs today.

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The Art of Tahini Making

Hummus, chickpea dip, with rosemary, smoked paprika and olive oil in a metal authentic bowl with pita on a wooden background.

To know tahini is to love it. The sesame seed-based paste is creamy, nutty, and versatile, and widely used in cuisines around the world. Its origins can be traced back to ancient times, when sesame seeds were widely cultivated in the Middle East. The seeds were used for cooking, baking, and oil production, and the process of making tahini was likely developed as a way to preserve and store the oil.

The first recorded use of tahini can be found in the Middle Eastern cookbook Kitab al-Tabikh, which dates back to the 10th century. It’s also believed that ancient Egyptians used tahini as a condiment and that it was spread to the Mediterranean region through trade.

How to Make Tahini

Making tahini is a relatively simple process. The sesame seeds are roasted to bring out their natural flavor, then ground into a fine paste. The paste is made by mixing the roasted sesame seeds with oil and sometimes salt until it reaches the desired consistency. The oil used in tahini production can be made from a variety of seeds and nuts, but the most commonly used oils are sesame, sunflower, and peanut.

Tahini is a staple ingredient in many Middle Eastern dishes. Perhaps the best-known tahini-based dish is hummus, a creamy dip made from chickpeas, lemon juice, garlic, and tahini. Tahini is also used in many sauces and dressings, including the traditional Middle Eastern taratour — made with tahini, lemon juice, garlic, and olive oil — as well as baba ganoush, which is made by mixing roasted eggplant with tahini, lemon juice, and spices.

Tahini is also used in many sweet dishes. Halva, a dense, fudgy dessert popular in many Middle Eastern countries, is made by mixing tahini with sugar, honey, and sometimes nut or seed flour. Tahini is also used in baked goods, such as cookies, cakes, and pastries, adding a rich, nutty flavor to the finished product.

Craving that nutty tahini flavor? See if Shef delivers to your area.

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A Taste of Italian Cuisine in San Francisco

Italian traditional dish of tagliatelle/fettuccine with ragout

If you’re strolled around North Beach in San Francisco, then you’ve been to the city’s Little Italy. The neighborhood is home to a large Italian-American population and is an essential stop on any San Francisco tour.

Historically, Italians were some of the first European explorers and settlers in California, with many Italian immigrants living in California by the 1880s. By the 1950s, the rise of Italian cuisine was evident in San Francisco, where restaurants began popping up in abundance. Today, you’ll have no trouble finding whatever Italian food you’re craving, be it pasta, pizza, or dessert. Here are some of our favorites:

Bolognese

Bolognese sauce, also known as ragu alla Bolognese, is a meat-based sauce that originated in the city of Bologna, Italy. It’s traditionally made with wine, milk, or broth as the cooking liquid, and contains aromatics like spices and fresh herbs. The result? A rich and creamy sauce that pairs perfectly with fresh tagliatelle.

The exact origins of Bolognese is up for debate in Italy, though it’s known that the first reference to it was in a Pellegrino Artusi cookbook in 1891. Today, it’s a popular sauce in many parts of the world, with different countries putting their own unique twists on it. In San Francisco, it’s not uncommon to find chefs experimenting with the classic recipe as well.

If you’re hoping to give it a try, Shef Francesca can help you out. A mother of five, Francesca grew up in Italy and learned traditional dishes from her family before moving to San Francisco. Her dishes are made with organic seasonal produce, and her Bolognese sauce is amazing on lasagna, other pasta noodles, or even on fresh bread!

Italian biscotti cookies on black baking sheet. Fresh baked cookies with nuts and dried cranberries.

Biscotti

Close your eyes and transport yourself to Italy, where you’re sipping a glass of sweet Italian wine. Now look next to your glass, where you’ll see a small plate of biscotti, a popular Italian cookie. Its dry, crumbly texture softens as you dip it into your beverage, making it the perfect complement to wine, coffee, tea, or hot chocolate.

The word biscotti translates to “twice-baked,” and its origins can be traced to Ancient Rome. Due to its long shelf life, it was a convenient food for travelersn — Gaius Plinius Secundus (known as Pliny the Elder) once boasted that “they [biscotti] would be edible for centuries.” Biscotti re-emerged in Tuscany during the European Renaissance, and today, it’s found in many Italian cafes and restaurants, with many tasty variations to suit anyone’s taste.

Ready to give it a try? Order biscotti from Shef Jenny, who combines her Italian heritage with a Mediterranean twist. Her creativity can be seen across her entire menu on Shef, including in her white wine and fennel biscotti and her sweet and savory rosemary and golden raisin biscotti.

Piece of traditional italian dessert made of Lady fingers biscuits and mascarpone cream.

Tiramisu

Ah, the classic tiramisu. This sophisticated dessert is all about the layers, consisting of a rich and creamy mascarpone cheese filling, coffee-soaked ladyfingers, and a dusting of cocoa powder.

Tiramisu, which translates to “pick me up,” originated in 1800 in the Italian city of Treviso. Some say it was invented by a baker looking to make a quick dessert for customers, while others say it was invented in a brothel as a way to give the clients energy. What we do know is that an old inn in Treviso, now the famous Le Beccherie restaurant, offered it on their menu, and it has been coined the birthplace of the dessert.

If you want to order freshly-made tiramisu, Shef Vanshi’s version won’t disappoint. It’s her favorite dessert, due to its velvety texture and bittersweet flavors, and she would be thrilled to share her love for Italian cuisine with you.

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