Lately I was sitting in the kitchen/ workplace of Four Sigma Food's Mikko Revonniemi, sampling his latest culinary discoveries and discussing the latest body hacks, how to improve your mental and physical capabilities within the Paleo framework. Mikko reminds me a bit of a younger Finish version of Tim Ferris: A very curious, geeky mind, bright and constantly on the outlook to upgrade himself, and not shying away from self-experimentation. 

He was just telling me how he once overdid it with MCT oil and almost hurled his oily pre-workout drink on a trail run at the scenic top of Mount Parker when he revealed a really delicious looking yoghurt from his fridge and put a bowl of it in front of me. "Try! Callie made it." Callie Goh is Mikko's girlfriend, health food chef and founder of Anything But Salads. I hope to write another blog post about her and her delicious creations in the near future. 

I put the spoon in my mouth and I fell in love. It was creamy, coconutty, tart and fresh tasting. I have to admit I'm already a coconut nut: I reward myself with a coconut water post-workout, love coconut based curries and I'll have coconut ice cream as little treat. 

Immediately I was trying to figure out a way how to make coconut yoghurt for myself without having to abduct Mikko's culinary gifted girlfriend. After poking Mikko with a few questions and doing some of my own research I came up with my own easy from-scratch chaos method. The result is not as sophisticated as Callie's yoghurt but it's good enough for me to have every day. 

I was approached by the Hong Kong based online shop oosupplies.com to review their snacks. After having gone through their product range I agreed to review Ostrim No.1 Sports Nutrition Meat Sticks.

I'm always a bit sceptic when something is labelled as "No.1". And I am not much of a snacker. Or at least I try not to be. Yet there are situations when snacks is all you can have and then you better have good ones. 

What situations am I talking about? Outdoor activities, budget airliner flights, conventions... anything where you are in transit and there is not much food around. 

Oosupplies then sent me two Ostrim flavour samples: Applewood and Maple Brown Sugar. 

Ostrim claims to be high protein, low fat. Ingredients are:
Turkey, seasoning blend (maple brown sugar, sea salt, pepper, nutmeg, natural hickory smoke, dehydrated onion), water, non-fat dry milk, mustard, vegetable juice powder, starter culture. 

In Germany I never used quails eggs. They were tiny and expensive. Yes, they do fancy up a dish quite a bit. But a 12 pack of quail's eggs would cost almost 2.5 times as much as a pack of hen's eggs. In this case size does matter. 

Imagine how delighted I was when I discovered that quail's eggs are quite reasonably priced in Hong Kong land. They make wonderful additions to salads and make handy snacks by themselves

A 10 pack of quail's eggs in CitySuper costs HKD 11 and it's even cheaper at the local markets. 

I followed Nom Nom Paleo's instruction on how to perfectly boil hen's eggs and was able to scale the time down thanks to  Simply Cooked Blog post on quail's eggs. 

So get your eggs and pierce the bottom with a pin. Be a bit careful. Quail's eggs shells are a bit thinner then normal egg shells. 

To prevent the eggs from cracking while being boiled don't boil them haven just taken out of the fridge. Allow them to warm up a bit closer to room temperature.