Making Wartime Food Delicious | From Book to Cook #02
Because of a rice shortage during the Japanese Occupation, people ate sweet potato and tapioca instead. Cookbook author Lee Geok Boi shows us what the human imagination is capable of by taking these humble root vegetables and turning them into two delicious dishes, using only ingredients that were available in Japanese-occupied Singapore.
This video is part of "From Book to Cook", a brand new cooking show on Singapore’s old recipes found in the National Library collection. In every episode, our librarian-host Paddy Ong and a guest cook will make a dish or two from a vintage recipe. What happens when you put a librarian in the kitchen, armed with traditional kitchen tools and recipes from the past? Catch the series to find out!
Like this video? Watch out for more in the Singapore Storyteller series, where we tell stories of Singapore, about the people who lived, the food we love, and the way things were. From our collections come your stories. #SGStoryTellers
Timestamps:
00:00 – Teaser
00:08 – Opening titles
00:17 – Episode introduction
01:07 – Guest introduction
01:48 – Why people turned to tapioca during WWII
02:21 – Wartime rations
02:41 – Agricultural settlements in Endau and Bahau
03:22 – Black markets in Singapore
03:51 – The cookbook written by civilian internees
05:04 – Malnourishment among prisoners of war
05:48 – Geok Boi’s tapioca recipes
06:20 – Ingredients
06:44 – Let’s cook: Making tapioca and sweet potato noodles
08:02 – Tapioca noodles sold during wartime
09:53 – Lack of nutrients in tapioca
13:53 – Making boiled tapioca with grated coconut
15:05 – Let’s eat
15:25 – Total Defence Day
16:19 – Ingenuity in wartime cooking
17:39 – Closing
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