KUALA LUMPUR, Nov 12 — Fresh is always best. Unless it isn’t.

For some things are better the next day. Whether it is a bowl of nourishing white radish and carrot soup or a merry little lamb stew, the hours after the cooking has been completed spin a different sort of magic.

Flavours become more concentrated, more intense. Textures shift from raw and coarse to velvety and sublime. The (new) whole is greater than the sum of its parts.

Overnight oats become creamier and more luscious, every spoonful sliding smoothly on one’s tongue after a good evening’s rest.

The tangy tomatoes and aromatic spices find a balance in a Mexican chilli (or the Tex-Mex variety) that has been given time for its disparate ingredients to get to know one another.

Everything tastes richer, more complex, more magnificent.

This is what a little time will do for you. Some dishes are like some people, who in turn are like fine wine: the best of us age gracefully and become better as the more time passes.

Of course, sometimes it’s just a matter of having made too much food and praying hard that the leftovers will still be edible the next day. (Thank goodness for the fridge and the freezer!)

So when I do need to do a fair bit of cooking on the weekend and have enough remaining to cool, seal and store for the week ahead, I try to make dishes that reheat well and benefit from the time spent in the ice box.

You’re looking for recipes that feature ingredients of a friendly nature, that would look forward to getting to know each other better in a chilled or frozen container. What’s more gregarious than rice and spice, than curry leaves and onion rings?

Now you see where I’m going with this.

It is infinitely easier to cook a big pot of curry and to stir fry a double, triple portion of rice in a wok than it is to go the cautious, miserly route.

So when I want a few days of good leftover eating to look forward to, I will turn to some creamy chicken curry and some golden egg rice.

A confluence of Indian and Chinese culinary traditions, you might call it. A smidgen of belacan (shrimp paste) completes the trinity by making it truly Malaysian.

Simple, hearty food. And better the next day.

CREAMY CHICKEN CURRY AND GOLDEN EGG RICE

One of the reasons why creamy chicken curry and golden egg rice are leftover lifesavers is due to their ability to store well in the fridge or even the freezer. (This isn’t true for every dish. Noodles, for instance, don’t fare as well.)

Sealed in an airtight container, the curry should keep well in the fridge for two to three days. I generally prefer to freeze my curries though, so I needn’t worry about this shorter expiry date.

Simply thaw the frozen curry in the fridge overnight before reheating the next day.

For the curry paste, I have used Thai yellow curry paste as it is the mildest but feel free to use whichever style of curry you prefer.

I’ve added some belacan for fermented and umami notes but you may omit this if it’s too strong for your liking.