Sek Pau Mei

The misadventures of the heart and sometimes, the stomach.


My life has gotten kinda boring lately. 

My days are filled with early nights, endless data entry and mindless proof reading. 

It’s a far cry from my usual scandal-filled, reckless YOLO moments. 

I used to never wait until its safe to unplug my USB! 

I think age is catching up to me. 


In order to spice up my life, I decided to make an appetizer that no one in my family can pronounce properly.

I needed something sassy and interesting. 

I mean, even if I am not getting any, my palette shouldn’t suffer with me. 


Fun fact: I never eat avocados on their own. They have the weirdest and most horrible texture and taste. 

But in this appetizer, spiked with garlic, onions, coriander and sweet tomatoes, they taste amazing.

Tell me I am not the only one who feels this way!


I get my avocados from the grocer near my house. 

They cost RM 11.00 per avocado. It’s one pricey fruit (citation needed). 

When you buy them, give them a little squeeze – like you would a South American fruit, the punani.

Thumbs up if you get the reference. 

They should be slightly soft but not overly so. I bought some that were too soft. Kept them for a few days and they rot. 

Don’t follow my footsteps. 


You will need enough onion to scare your loved ones away with your breath.

Sure you can use shallot. But you will probably have to sell a kidney to afford it. 


Grate your garlic, instead of chopping them, this is to prevent huge chunks of garlic. 

Do it or you will be disowned. 


How colorful!

I feel less pathetic already. 


Oh, don’t discard the seed from your avocado. Put them in the same bowl as your dip and it prevents the dip from turning brown. 

Or so the Internet says. 


Serve with too much tortilla chips. 

Buy the ones without any flavorings. No sodium if possible.

MSG is fine.


Open wide. Your life is about to change. 


2 ripe avocados
2 tomatoes, deseeded and cut into chunks
1 large clove of garlic, grated
1 onion, chopped finely
1 tbsp of sour cream (optional)
A big bunch of coriander, chopped finely
Juice from one lime

Salt and pepper to taste


1. Deseed your avocado and scoop out the flesh. Mash finely with a fork

2. Add in your chopped tomatoes, onion, garlic and coriander. Mix lightly.

3. Add in 1 tbsp of sour cream, or more if you prefer a creamier texture. You can also opt to not add any.

4. Squeeze in your lime juice. This is to bring the dip to life and prevents it from turning brown. 

5. Season to taste. Leave to cool in the fridge for flavors to marry. Take out 30 minutes before serving.

6. Eat with tortilla chips.  

Here’s to an exciting week.


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