Each year for more than 50 years, the descendants of Jimmy Ng have gathered and worked for days to make a delicious symbol of the Chinese New Year: the sticky, steamed rice-flour dessert called nien gau, or gau for short.
By Lynette Lo Tom, Special to the Star-Advertiser on November 22, 2016
By Lynette Lo Tom, Special to the Star-Advertiser Posted on November 22, 2016
Updated on November 23, 2016 at 3:26 pm
Oklahoma-style cornbread stuffing offers a new option for the isle Thanksgiving table. Imagine the bold flavors of sage and black pepper, the sweetness of onions and the appealing crunch of cornbread.