Page 36 - Cook with Ease: Tips and Recipes for Small Families - Serving 1-2

• Store the food in small plastic boxes before freezing for easy storage and
labelling as well as for hygiene.

• Do not overcrowd the refrigerator. Make sure there is sufficient space for the
cold air to circulate.

• Fresh tofu should be cooked and consumed as soon as possible. Soaking and
refrigerating may not slow down its spoilage.

Meat
• Fresh meat and seafood bought from the wet market should be consumed as
soon as possible instead of keeping in the freezer for later use. It is because
we have no idea of how long they have been kept at room temperature and
their hygiene condition.

• Do not re-freeze the thawed food as the bacterial count will increase after
thawing. Wash and consume it as soon as possible.

Vegetables

• For fresh leafy greens, wrap them with a piece of clean paper (e.g. kitchen
paper) and keep them in the crisper compartment of the refrigerator. They
should remain good for two days or so.

• Leafty greens should not be washed before putting in the refrigerator to avoid
spoilage.

• Vegetables should be cooked soon after they have been washed to prevent
nutrient loss. Oxidation and enzymatic reaction will also change their colour
and texture, affecting their quality.

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