Jeanne Hamilton


Sid's many stories and his guidance in anthropological approaches were the highlights of my sojourn in the academic world. One of my favorite memories, however, is from 1992 when sugar cane plantations still operated in Hawaii. With a lei draped over his Caribbean dress shirt, Sid spoke to an audience at the Bishop Museum in Honolulu as part of the centennial celebration of the migration of Puerto Rican workers to Hawaii.

Mo-Cheese Age

"Mo-Cheese Age" is an award-winning appetizer recipe by Violet Tasaka. At the first screening most judges passed over it as too bizarre, but a few pulled it back into the competition out of curiosity. Once tasted, it won easily.

8 ounces plain chichi dango (mochi) or haupia (coconut) mochi
6 slices American cheese
30 won ton pi wrappers
Vegetable oil for frying
1/4 cup agi nori furikake, for garnish

Cut chichi dango into 30 pieces, about 1/2-inch square. Cut each piece of cheese into 5 strips.

Wrap mochi in cheese and place on top of won ton pi. Fold won ton in half diagonally and seal edges with water.

Deep fry in oil heated to 350 degrees, about 1 minute, until golden brown. Remove, drain and sprinkle with furikake.

Makes 30 pieces.

Jeanne Hamilton