Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime. I often think of this proverb when making chilli oil.
It's a simple yet essential condiment to have in your fridge or pantry. Its spicy, intense and almost electrifying flavours are guaranteed to lift any dish.
Adam Liaw's quick chilli oil
Tofu with garlic, sesame and chilli oil
However, if you thought chilli oil was just a fad, I might have to take you back to the '90s when Lao Gan Ma chilli oil was born.
You may know this name (meaning 'old godmother') from your regular romps to grocery stores. The tiny red-lidded jar, which features a picture of the brand's founder, , is one of China's greatest exports, and can be seen as a pioneer of the chilli-oil trend. However, you don't have to buy chilli oil when making your own is insanely simple. 
Much like my spring-onion condiment, the recipe for chilli oil can be made in a matter of seconds, and with just two ingredients that are already in your pantry. Heat a portion of flavourless oil in a pan over medium heat, pour chilli flakes in, mix together and enjoy. That's it. You can easily embellish the recipe by adding salt, Sichuan peppers, garlic and even dried shrimp like they do in Taiwan and Southeast Asian countries.
Chongqing xiao mian gets its signature firepower from pungent chilli oil. Source: Shannon Aitken
O Tama's fennel version
Chilli and fennel seed oil
Could there be an easier recipe? The condiment can be added to many dishes, so it pays to keep a jar or two of chilli oil in the fridge.
Toss it over noodles? Why not. Scoop it over steamed fish for an easy dinner? Sure. Spoon it into mapo tofu to take your stew to another level? Absolutely.
Toss it over noodles? Why not? Scoop it over steamed fish for an easy dinner. Absolutely spoon it into mapo tofu to take your stew to another level.
I won't go as far as some food bloggers who've drizzled chilli oil over soft serve ice cream, but, hey, I'm sure it works when curing a hangover. I like to stay in my own lane when it comes to chilli oil, but who am I to judge the drizzle potential?
You can easily have breakfast, lunch or dinner by simply opening a jar of chilli oil. Yes, I said breakfast. Imagine waking up to a spicy omelette or a pad thai for breakfast. However, your options aren't only limited to Asian dishes; Italians have also long enjoyed chilli oil.
What is life without chilli? Source: SBS Food
AS ITALIANS DO
Spaghetti aglio e olio
Many drizzle it sparingly over their pizza, but it's commonly used as the Chinese do: served with noodles – the spaghetti kind. Using the peperoncino rosso, red chilli pepper, which is known as diavolillo (little devil in Italian), it's the pride and joy of home cooks who want a simple dish without too much effort. The dish is quite a thing of beauty with its easy prep time and maximum enjoyment level. Yes, chilli oil is definitely a thing of beauty.
What do you think? "Give a man a jar of chilli oil, and you feed him for a day. Teach a man to make chilli oil, and you feed him for a lifetime."
