Cocktail Bun

When I used to live in the States (I say this as if this was a fleeting time instead of 27 years of my life), I used to like going to Asian bakeries with my mom. I reveled in how not sweet the confections were. Mom would find these tasty coffee rolls with cream that tasted like fresh churned butter swirled throughout. She also got these great peanut flavored topped golden rolls which I am certain had no ingredients vaguely resembling an actual peanut.

Imagine my disappointment when I discovered that these bakeries were a dime a dozen here in Asia . The cocktail buns (as they are called, and they do resemble larger versions of the pigs in a blanket served at cocktail parties) are served in small produce bags. And they do serve a large version of the pig in a blanket – except the hot dog has criss crossed mayonnaise on top. The Asian version of hot crossed buns (and a testament to the absolute overuse of mayonnaise here, as it is also prominently featured in… fruit salad!). I often wondered the cases of salmonella poisoning not reported from these buns made in the morning and bought and consumed at tea time.

Wieners are not the only savory filling (savory seems to outnumber sweet here, although there is a tasty coconut cream one I have had that has the sweetness of something Hostess like). Imagine Chicken. Or Pork Floss.

I was often awestruck how my colleagues at my previous job could eat these at their desk for breakfast. How that GI raising, bleached white bread bomb could somehow be satisfying with its measly half-ounce of protein. There I would be, eating my Fiber One out of a Dixie cup, hoping for a filling fibrous meal that left me hungry at 10:30. I never saw these bun eating freaks ever snack before lunch.

Maybe there is something in them that keeps you full. The antithesis of MSG perhaps. I should give one a try some morning. Maybe not the hot dog one.