White House Executive Chef Cris Comerford demonstrates cooking some healthy Asian dishes
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White House Executive Chef Cris Comerford demonstrates cooking some healthy Asian dishes


♪♪ WELCOME TO THE WHITE HOUSE. WHEN I’M NOT BUSY COOKING
FOR THE PRESIDENT AND ORCHESTRATING
STATE DINNERS, I’M ACTUALLY COOKING
FOR FAMILY AND FRIENDS. AND TODAY I WILL COOK ONE OF MY MOST FAVORITE
WEEKNIGHT DINNERS, WHICH IS SHRIMP, CHICKEN,
AND VEGETABLE FRIED RICE. IT IS FILLED WITH LOTS
OF VEGETABLES LIKE CARROTS,
CABBAGE AND BOK CHOY; A COMBINATION OF PROTEINS,
CHICKEN AND SHRIMP; AND RICE, A STAPLE IN ASIAN AND AMERICAN
AND PACIFIC ISLANDER CUISINES. WHAT MAKES THIS DISH EXTRA GOOD
IS THAT IT FOLLOWS THE MyPlate GUIDELINES FOR
NUTRITION AND PORTION SIZE, ILLUSTRATING THAT THERE’S
NO REASON WE HAVE TO SACRIFICE THE FOODS WE LOVE
IN ORDER TO EAT A HEALTHY DIET. AND HERE TO COOK WITH ME TODAY
IS ONE OF MY FAVORITE CHEFS — CHEF MING TSAI.
WELCOME TO THE KITCHEN. HELLO, CHEF.
NICE TO BE HERE. I’M SO HONORED TO BE WITH YOU
COOKING AT THE WHITE HOUSE. THE HONOR’S MINE. AND WE’RE NOT ONLY GOING TO MAKE DELICIOUS FOOD,
WHICH I THINK IS KEY, IT’S GOOD FOR YOU,
RIGHT? IT IS, YES. FRIED ICE — DID YOU EAT IT
GROWING UP LIKE I DID? IT’S ONE OF THE STAPLES. EVEN FOR BREAKFAST, LUNCH,
AND DINNER, THERE’S ALWAYS RICE
IN OUR PANTRY AT HOME, AND IT’S COOKED,
READY TO GO. A GOOD ASIAN HOUSEHOLD HAS
LEFTOVER RICE, ALWAYS, WHICH IS WHAT WE’RE
GOING TO USE BECAUSE THAT’S WHAT YOU
NEED TO MAKE FRIED RICE. BUT THE ONLY POINT WITH THIS
FRIED RICE THAT WE’RE DOING IS THAT IT’S FOLLOWING THE MyPlate
NUTRITIONAL GUIDELINE, WHICH IS PRETTY MUCH
WE WANT TO MAKE SURE TO INCORPORATE HALF
OF THE PLATE WITH LOTS OF FRUITS
AND VEGETABLES; DIFFERENT COLORS AND TEXTURES;
AND WHOLE GRAIN RICE AS OPPOSED
TO JUST WHITE RICE, WHICH WE ARE BOTH
ACCUSTOMED TO AND WE LOVE. AND OUR LITTLE SECRET HERE,
WE HAVE WHITE AND BROWN RICE. WE’RE CALLING IT “HOUSE RICE.”
IT’S 50/50. WHICH IS IMPORTANT
BECAUSE WE BOTH HAVE KIDS, AND KIDS DON’T WANT
STRAIGHT BROWN RICE AND SOMETIMES
ADULTS AND CUSTOMERS DON’T WANT STRAIGHT
BROWN RICE, BUT WHEN YOU USE 50/50,
IT’S LIKE NINJA. IT GETS IN THERE
AND NO ONE KNOWS IT, BUT IT’S WHOLE GRAIN, WHICH,
OF COURSE, IS BETTER FOR YOU. THEN YOU HAD A SECRET OF HOW
TO MAKE THEM COOK TOGETHER. HOW DO YOU DO THAT? JUST SOAK THE BROWN RICE
FOR AN HOUR BY ITSELF. THEN ADD IT TO THE WHITE RICE,
MIX AND COOK LIKE NORMAL. THEN YOU’LL GET PERFECT RICE. ‘CAUSE IT’S IMPORTANT THAT
IT’S COOKED THE SAME. SHALL WE START
COOKING? YEAH. AND, OF COURSE, ONE KEY FOR THIS PARTICULAR DISH IS THAT WE WANT TO REALLY WATCH HOW MUCH OIL WE’RE PUTTING ON OUR DISH, BECAUSE IN A LOT OF STIR-FRYING,
WE TEND TO PUT A LOT OF OIL. AND THAT’S CANOLA OIL. THAT’S CANOLA OIL. AND WE’RE JUST GOING TO PUT
SOME CHICKEN RIGHT THERE. CHICKEN BREAST,
OKAY. WHICH IS
A VERY LEAN PROTEIN. HOT WOK IS KEY. AND, OF COURSE, STIR-FRYING,
YOU HAVE TO HAVE THAT SOUND AND THE SMELL, OF COURSE,
THE SMOKE IS RIGHT AROUND ME. AND THEN AFTER THAT, ONCE THE CHICKEN
IS ALMOST DONE, I’M JUST GOING
TO ADD ON THE SHRIMP BECAUSE WE’RE ALMOST
RIGHT THERE. THIS IS AN OLD
CHINESE TECHNIQUE THAT YOU DO THE PROTEIN FIRST,
SET IT ASIDE. THEN WE COOK ALL THESE GREAT
VEG THAT WE HAVE HERE. AND THEN I’M GOING TO ADD
THE SHRIMP, WHICH IS ANOTHER LIKE
A SEAFOOD PART OF OUR DIET. WE WANT TO MAKE SURE THAT
WE USE SEAFOOD AT LEAST TWICE A WEEK,
AND SHRIMP IS A GOOD PROTEIN THAT WE CAN
INCORPORATE THAT INTO. WE HAVE CARROTS
AND CELERY AND ONIONS. WE’RE USING
TWO TYPES OF CABBAGES. I’M BREAKING DOWN
A LITTLE BOK CHOY HERE. AND THIS IS FROM
YOUR GARDEN, RIGHT? YES. HOW LUCKY ARE YOU! I KNOW. IT’S SUCH A LUXURY TO HAVE
A GARDEN RIGHT OUTSIDE. I WAS GOING TO SAY
HOW LUCKY ARE YOU COOKING AT
THE WHITE HOUSE. OKAY, I THOUGHT IT WAS
THE GARDEN THING. BUT I THINK THE SHRIMP
AND THE CHICKEN IS ALMOST DONE,
JUST A COUPLE MORE MINUTES. IT’S KEY, THOUGH —
YOU’VE GOT TO MAKE SURE YOU COOK YOUR CHICKEN THROUGH,
BECAUSE ONCE YOU ADD THE VEG, IT MAY NOT COOK
ALL THE WAY THROUGH. OKAY, I THINK WE’RE
ALMOST SAFE RIGHT HERE. SMELLS GOOD ALREADY. AND I’M JUST GOING TO
DUMP IT RIGHT IN HERE. WE ALSO HAVE NAPA CABBAGE
WITH THE BOK CHOY. BEAUTIFUL. DRIZZLE JUST A LITTLE BIT
OF CANOLA OIL AGAIN. CANOLA OIL’S
REALLY PRETTY GOOD BECAUSE IT’S
VERY LOW IN SATURATED FAT. SO WE’RE GOOD IN HERE. OKAY, LET ME ADD
THE GARLIC. JUST ONE TABLESPOON.
I’M A GARLIC PERSON. I TEND TO ADD MORE
IN MINE. WE GOT ONIONS
HERE, TOO. AND, OF COURSE,
BE VERY CAREFUL NOT TO BURN GARLIC. IF YOUR WOK IS TOO HOT, ADD ONIONS OR WHATEVER
TO COOL IT DOWN. IT COOLS IT DOWN. WE’RE GOING TO ADD SHIITAKES
‘CAUSE THEY TAKE A LITTLE. ONE OF MY FAVORITE
MUSHROOMS EVER, RIGHT? REALLY MEATY, SO YOU DON’T
HAVE TO HAVE MEAT TO GET THIS UMAMI FLAVOR TO IT. A LITTLE BIT OF SCALLIONS. HERE WE GO.
SMELLS WONDERFUL. WE’RE ADDING ALL OF THESE,
SO IT’S CARROTS AND CELERY. THAT LOOKS GOOD. LOOKS GOOD, HUH? ONE KEY THING, TOO — KIDS ARE
VERY VISUAL WHEN THEY EAT. I MYSELF AM VISUAL, TOO. THE MORE TEXTURES, THE MORE
COLORFUL THE PLATE IS, FOR ME IT’S ATTRACTIVE. GREAT POINT, CRIS, BECAUSE
YOU DO EAT WITH YOUR EYES FIRST. WE HAVE A LOT OF VEG IN HERE,
OBVIOUSLY GOOD FOR YOU. WE’RE GOING TO ADD
A LITTLE FLAVORING NOW. THIS IS A VEGETARIAN
OYSTER SAUCE, RIGHT? SO IF SOME PEOPLE DON’T
LIKE STRAIGHT OYSTER SAUCE. GREAT STIR-FRIED —
THIS, NOT EVEN A TABLESPOON. ADD A LITTLE BIT —
THIS IS WHEAT-FREE… WHEAT-FREE TAMARI, SO IT’S
WHEAT-FREE SOY SAUCE. AND THEN, ‘CAUSE WE’VE
TONED DOWN THE SODIUM — AGAIN, WE THINK OF HEALTHY, YOU KNOW THIS AS WELL, CHEF — ACID IS A GREAT TRICK TO MAKE FOOD COME OUT. SO RICE VINEGAR IS A GREAT WAY
TO REPLACE SODIUM. SOUNDS GOOD, SMELLS GOOD.
OKAY. THAT’S AWESOME.
NOW WE HAVE THIS RICE. THIS IS DAY-OLD RICE.
IT’S NICE AND DRY. SO THIS IS HALF-BROWN,
HALF-WHITE. THAT LOOKS GOOD. AND I LOVE IT
BECAUSE IT’S 50% VEG AND FRUIT
FOR THE PLATE. AND IT’S COLORFUL AND YOU
HAVE ALL OF THE TEXTURES AND ALL THE NUTRITIONAL
ELEMENTS OF THE MyPlate. AND IT’S ALL RIGHT HERE
IN THIS ONE DISH. I LOVE IT HOW YOU’RE
DOING ALL THE WORK. NO, HERE YOU GO,
YOU CAN STIR FOR ME. OKAY, GOOD. PUT THE REST OF
THE PROTEIN IN THERE. NOW WE ADD THE PROTEIN BACK.
IT SMELLS AWESOME, CHEF. AND, YOU KNOW, THE COOL
THING ABOUT THIS DISH, IT TAKES YOU BACK HOME,
DOESN’T IT? IT REALLY REMINDS ME
OF HOME. CAN WE TRY THIS? OF COURSE! THIS LOOKS PRETTY GOOD. AND IF YOU TAKE ANYTHING
AWAY FROM ANY CHEF, IT’S “TASTE, TASTE, TASTE
AS YOU GO.” YOU HAVE TO MAKE SURE
IT’S SEASONED WELL. IT’S WONDERFUL.
IT’S GOOD. YOU JUST KEEP YOUR DAY JOB,
CRIS, THAT’S DELICIOUS. ARE WE GOING TO SERVICE
THE BOWL HERE? OKAY. BEAUTIFUL. BUT YOU’RE SO RIGHT,
YOU EAT WITH YOUR EYES FIRST. OBVIOUSLY, IT HAS TO TASTE GOOD,
BUT THERE’S ALSO SMELLS GOOD. OF COURSE, ONE IMPORTANT THING
IS PORTION SIZE. YOU KNOW, BECAUSE ONE THING
THAT I’VE LEARNED IS THAT, YOU KNOW, YOU HAVE TO
MAKE SURE LIKE WHATEVER YOU EAT FITS
IN THE PALM OF YOUR HAND. THAT’S PRETTY MUCH
A GOOD GUIDELINE FOR ME. AND MINDFUL EATING.
TAKE YOUR TIME WHEN YOU EAT. DON’T BE TEXTING AND E-MAILING
AND WATCHING TV. THINK ABOUT WHAT YOU’RE
EATING. YOU EAT SLOWER
AND YOU GET FULLER QUICKER. IT’S GOOD? I LOVE THE RICE VINEGAR
THAT YOU DID IN THERE. OH! YEAH, IT BRINGS IT OUT. CHEF, THAT’S AWESOME. NOW I’M VERY EXCITED ‘CAUSE
YOU’RE MAKING ME SOMETHING FROM YOUR HOMELAND, RIGHT?
THAT IS REALLY GOOD. ONE ISSUE WITH ASIAN DIETS
IS THAT THERE’S REALLY PRETTY MUCH
NO DAIRY IN OUR DIET. SO OUR COLLAGEN INTAKE
IS REALLY NOT AS GOOD AS THE OTHER GROUPS,
YOU KNOW, MINORITY GROUPS. SO I HAD TO RESEARCH WHAT IS
REALLY VERY COMMON AMONG ASIANS. AND ONE THING THAT I FOUND, WHICH IS A TRADITIONAL
FILIPINO DISH. IT’S CALLED “HALO-HALO.” BASICALLY, IT’S JUST A MIXTURE
OF DIFFERENT FRUITS AND TAPIOCAS AND GOODNESS —
YOU PUT SOME SHAVED ICE. AND I’M GOING TO MAKE ONE
FOR YOU. AND JUST PUT
LIKE LOW-FAT MILK. AND WHAT I’VE DONE WITH
THIS PARTICULAR RECIPE, I MADE THIS LOWER-FAT BECAUSE
IN THE FILIPINO CULTURE, WE USE THE CANNED “EVAP” MILK
AND SWEET CONDENSED MILK, WHICH IS NOT REALLY
THAT GREAT FOR YOU. SO JUST BUILD,
TAKE ALL THIS FRUIT? BASICALLY, JUST TAKE
ALL OF THIS FRUIT. WHAT FRUIT
DO YOU HAVE HERE? I’VE GOT MANGO.
YOU’VE GOT PINEAPPLE ON THERE. AND THEN COCONUT. THIS IS AWESOME.
LOOK AT THIS TAPIOCA. AND WE’RE GOING TO TOP IT
A LITTLE BIT WITH YOGURT, AS YOU’LL SEE LATER ON. AND WE ACTUALLY ADDED
EDAMAMES, RIGHT? THEN LET’S JUST PUT
SOME ICE ON IT. I LOVE THIS —
SO THE ICE ACTS AS… IT’S LIKE ICE CREAM,
BUT HEALTHY FOR YOU. THIS IS ICE CREAM.
IT’S HEALTHY FOR YOU. NOW, WE’RE GOING TO TOP IT
WITH JUST A LITTLE MILK. YOU HAVE VANILLA? YES. BECAUSE THE EVAPORATED MILK HAS
THAT GREAT, SWEET FLAVOR, WE CAN ADD A LITTLE BIT OF JUST VANILLA EXTRACT
TO THE LOW-FAT MILK, WHICH WILL GIVE IT
A LITTLE BIT MORE. POUR A LITTLE ON TOP, CHEF?
HOW MUCH? JUST, MAYBE LIKE
HALF A CUP. THAT’S OUR PORTION
CONTROL. AND THEN ONE GOOD THING ABOUT THIS PARTICULAR DESSERT
IS THAT YOU CAN USE WHATEVER SEASONAL FRUITS
ARE AVAILABLE. RIGHT, WE HAD LIKE FRESH
MANGO, PINEAPPLE, BANANAS. WHATEVER YOU LIKE. BERRIES, TOO. NORMALLY, WE WOULD HAVE USED
LIKE A PURPLE YAM ICE CREAM, BUT I’M GOING
FOR A HEALTHIER VERSION, SO I’M JUST GOING TO USE
A YOGURT. I DON’T KNOW
IF I’VE EVER SEEN PURPLE YAM ICE CREAM
IN THE STATES. OH, THAT’S WONDERFUL.
SOME STORES WOULD CARRY THAT. AND THIS IS
A REALLY COOL THING. THIS IS OUR VERSION
OF PUFFED RICE. IT’S CALLED “PINIPIG.” AND IT’S BASICALLY JUST
BROWN RICE THAT’S PUFFED, AND IT’S GOING TO ADD
JUST A LITTLE CRUNCH. I LOVE IT. IT’S ONE OF THOSE STUFF
THAT KIDS LOVE. I MEAN,
THIS LOOKS AWESOME! LOOK AT THAT, RIGHT? AND “HALO-HALO” TRANSLATES INTO THE WORD “MIX-MIX.” SO THIS IS WHAT WE’RE
GOING TO DO RIGHT NOW. WE’RE JUST GOING TO
MIX IT UP A LITTLE BIT. I LOVE THIS. BUT I DON’T LIKE
TO MIX MINE. TOO MUCH. I KIND OF JUST DIG
ON THE BOTTOM AND THEN EAT THE LAYERS
AS I GO. GOOD! THAT’S GOOD! I LOVE MY HALO-HALO. AND THE COOL THING
WITH THIS, YOU GET YOUR DAIRY. YOU GET ALL OF THE WONDERFUL
GOODNESS OF FRUITS AND THE VITAMINS OF
THE FRUITS. AND YOU’VE GOT YOUR ASIAN
CULTURE STILL IN THERE. AND THAT’S SO KEY. THE KEY HERE IS YOU DON’T
HAVE TO SACRIFICE FLAVOR AND SACRIFICE YOUR CULTURE TO MAKE FOOD THAT’S STILL
ACTUALLY GOOD FOR YOU, BECAUSE YOU
ARE WHAT YOU EAT. IT’S AN OLD ADAGE, IT’S BEEN
AROUND FOR HUNDREDS OF YEARS, BUT YOU ARE WHAT YOU EAT,
BUT IT CAN STILL BE TASTY. CHEF, THANK YOU
VERY MUCH. THANK YOU SO MUCH! IT’S BEEN AN HONOR.
SO FUN TO BE WITH YOU. ALL RIGHT, GUYS, PEACE
AND GOOD EATING, AND COOK! THANK YOU.

About Earl Carter

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48 thoughts on “White House Executive Chef Cris Comerford demonstrates cooking some healthy Asian dishes

  1. Great!! Grapeseed oil has a higher smoking point then most oils so it does not breakdown and turn into a transfat like most oils do!

  2. This was fantastic! Thank you White House. I would love to see more of these. Thanks for the tips on the rice. Can I recommend Chefs Bryant Terry (Vegan Soul Kitchen) on African-American food, Ani Phyo for raw food, Su Mei Yu from San Diego for Thai for future episodes. Thanks again. Peace and Good Eating to you!

  3. Very well done , enjoyable informative and classy! Generally a video this long I don't complete but I enjoyed this very much.

  4. Being the white house executive chef would be an awesome job, but would you have to follow all of these dietary guidelines. It seems it would be kind if a hassle to have to have "perfect meals" Cooking isn't just for getting the nutrients needed to sustain our lives, it is a form of entertainment this day in age. Sure that fried rice is good and healthy, but want to know what would make it better? A lot more soy sauce and butter.

  5. im so proud of you chef cris comerford, i wish i could be one of the malacañang palace executive chef too. since i cook for the president aquino twice already.

  6. im so proud of you chef cris comerford, i wish i could be one of the malacañang palace executive chef too. since i cook for the president aquino twice already.

  7. the shrimps look way under cook to me…. here in Hong Kong, we season the protein at the minimum with white pepper, salt, a little rice wine, sesame seed oil before dumping the meat into a wok at high heat. Key to good fried rice is, never ever skip seasoning the protein!!!! Don't add too much veggies either because veggies will generate too much liquid and steam and makes the fried rice too wet and soggy!!! Yuck… This video is not practical because most shrimps in America are imported, farm raised in polluted dirty ponds in India, Vietnam or China, not healthy. This cooking demo reminds me of the big leap forward initiative back in the 50s in China… It's just not practical to turn every dish into the "plating guideline". Serve a tasty stir fry veggies as a side dish to complement the fried rice , never mix the two in the same recipe!!! Yuck.. I don't think I like my fried rice overloaded with veggies and under cooked unseasoned farm raised shrimps from India…

  8. the thing i love about america is that here you have 2 americans talking about their childhood food (rice and veg) and they eat with chopsticks naturally. Mixture is the key.

  9. It's no that "they" have European Chefs comming: it's just "plain SINANGAG"duh!!!! Nothing fancy with "rice"!!! And, stupid vegetables, and a "mismatched face"!!!

  10. I thought in culinary school that they taught you not to cook with metal utensils. It tends to make contact with the pan.

  11. American didnt used spoon they actually use knives n fork…unlike Filipinos we're using spoon n fork every meal..habeeem!!

  12. Ate, we're so proud to have a Filipina in the White House serving the Presidents. When you leave, you need to have your own show and represent and continue to introduce Filipino cuisine.

  13. Hey maharlika torres!!! Where u from??? If u really know SMOKY MOUNTAIN and u r avfilipino, u should be proud of her because from there she's now cooking in the white house cooking for the president of a super power country. You should know the hardship she has to go through going to where she is right now. Kaya kung pinay ka!!! Mamatay ka sa inggit!!!

  14. She was already working in the white house as assistant to the chef executive, but he resigned, she was appointed by First lady Laura Bush in 2005 as White House chef executive until current president Trump. Also White House doctor was a Filipina, Connie Mariano from George H.W. Bush, Bill Clinton to George W. Bush administration,, Bill Clinton promoted her as Rear admiral.

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