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Here are just some of Kapit Bahay's game pieces: about four or five different fish deep-fried until the bones become jelly; pork and chicken adobo marinated long into the day in a murky broth of soy sauce, ginger, vinegar and garlic; sweet-sour viscous soups bumpy with rice, cucumbers or baby squids; beef minced with vegetables and covered in raw-onion hoops or stabbed by a skewer; purple eggs called balut that contain a two-week-old duck embryo you're supposed to slurp whole. Even better desserts!
Filipino restaurants remain Orange County's most impenetrable eateries, with their only patrons usually Pinoys or their white relatives. But all you need is a combo plate at Kapit Bahay to turn you onto one of the world's great cuisines. Like nearly all stateside Filipino diners, this Anaheim spot is turo-turo (in Tagalog, "point point," which is to say a buffet). But don't worry about staid trays languishing for hours under lukewarm heat lamps; Kapit rotates hourly,... More »
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