OLAC Record: Makru a lam (How to cook bamboo shoots) with English translation

OLAC Record
oai:paradisec.org.au:KK1-0197

Metadata

Title: Makru a lam (How to cook bamboo shoots) with English translation

Access Rights: Open (subject to agreeing to PDSC access conditions)

Bibliographic Citation: Keita Kurabe (collector), Keita Kurabe (depositor), L. Tu Ring (speaker), 2017. Makru a lam (How to cook bamboo shoots) with English translation . X-WAV/MPEG/XML. KK1-0197 at catalog.paradisec.org.au. https://dx.doi.org/10.4225/72/5988919275f31

Contributor (compiler): Keita Kurabe

Contributor (depositor): Keita Kurabe

Contributor (speaker): L. Tu Ring

Coverage (Box): northlimit=27.331; southlimit=23.137; westlimit=95.335; eastlimit=98.498

Coverage (ISO3166): MM

Date (W3CDTF): 2017-01-26

Date Created (W3CDTF): 2017-01-26

Description: Translation (Gun Mai) Another story that I want to tell is about the bamboo shoot. Today's people do not know how to eat and even how to call it. In the past, the Jinghpaw people cooked the bamboo shoot to become dried sour bamboo shoot, and also boiled the bamboo shoot. There were also raw bamboo shoot and also a type called chyana. Today's people do not know how to eat the chyana. It is like almost no longer existed because the clumps of bamboo are no longer exist today. For the dried sour bamboo shoot, people just easily buy and eat ready-made dried sour bamboo shoots that other people made. Because of increasing consumers, fewer families find and make the bamboo shoot so people do not know any more about chyana. We still know the dried sour bamboo shoot because the whole country still uses the dried sour bamboo shoot. What the chyana was that - only the Jinghpaw people had - it needed to slice finely raw bamboo shoots and cleaned it well water. After that, the cleaned bamboo shoots were put into a basket that was laid with the banana leaves. Then, the basket was pressed with a heavy thing. After it was pressed with the heavy thing, in order to make sure there was no water left in the basket - as the bamboo shoot could be rotted if the water was left in the basket - the holes needed to be made with the sharp bamboo sticks to let the water out. After that, the basket needed to leave about two to three days in a warm place such as outside of the house because the water would also came out. What happened after two to three days was that the bamboo shoot became very soft because all its water was already out. Some of the bamboo shoots could be even like melted when touching. At that time, other ingredients such as various mints including onion - soybean were also possible to add - were added in the bamboo shoot and fried. It was also possible to put inside the banana leaves with various ingredients and steamed them. If you steamed it, it would very soft and the smell was also very good. After that, you would get a very delicious curry, chyana curry Likewise, the fried bamboo shoot was also very soft with a very good smell. It was a very good curry like it was completely unrelated to the bamboo shoot. Why the method was used for chyana was that if you wanted to cook the raw bamboo shoot and eat, you would need quite a lot of time to cook enough because the bamboo shoot was very hard. Because it had water, it needed to cook quite long to get soft. But, you could quickly fry and eat chyana because the water was already out and already softened. Also could steam and eat. It was the method that became chyana. And, as I said, in the past, because we used to make various curries with what we had, I think chyana was also a type to get a different taste. What I said is about the chyana that was made from the bamboo shoot. But, in the mountains in Bhamo region and lower Bang Gaw land where we lived in the past, there was a bamboo type called Naw Dut bamboo. Naw Dut bamboo was a bit blank and red. The size was about the size of a thumb. No, I think about the size of the index finger or little finger. There was such a bamboo type. We also made curry with Naw Dut bamboo. But, it did not need to slice finely and just needed to do long sticks and did just like chyana. The Naw Dut bamboo was also very delicious and also with good smell. It was also chyana but we just called Naw Dut. It was valued a lot and eaten by the people in Bhamo region. Mostly, Naw Dut was steamed and eaten. If you were with Naw Dut curry, you would be able to eat a lot of rice. Naw Dut bamboo was not seen in other places. It was only in Bhamo region. All people in Bhamo region knew it. But, nowadays, Naw Dut bamboo no longer exists. It is very rare now, said the people there. The people in the Bhamo region said so. May be even people might not hear any more about Naw Dut in the future. It was about chyana that I want to tell you. Transcription (Lu Awng) Kaga langai gaw anhte ndai makru hte seng nna nang hpe tsun dan mayu ai lam nga ai. Dai gaw ya prat na ni gaw nchye sha nchye, pyi nchye ga pyi nau nnga mat sai. Anhte makru hpe e anhte jinghpaw ni moi gaw makru hpe makru shadu ai, mahkri nga ai makru kaprawng ai nga ai, makru katsing nga ai, shing rai na anhte chyana nga nga ai. Chyana ya chyana nga ai hpe gaw ya prat gaw na ma ni gaw dai e nchye sha mat sai. N nga ai daram ram rai amt sai. Hpa majaw i nga jang gaw ya prat gaw ndai, ndai wa hpang ni nnga mat wa, chye hte maren anhte, wa hpang ni nnga mat wa ai. Shingrai jang she ndai makru mung ndai masha ni oh ra loi daw i, masha ni galaw da chyalu, sadu da chyalu dan re she mari nna mari sha ai. Sha ai masha law ai majaw anhte poi prat na zawn re na makru hpe tam nna ndai galaw sha ai e dinghku ni masha ni nau nnga mat wa ai majaw ndai chyana ngu hpe nchye mat wa ai i. Mahkri chyawm gaw anhte mungdan ting mahkri lang ai majaw, mahkri gaw naw anhte naw chye ai hku re. Chyana ngu gaw gara hku ta nga jang she anhte jinghpaw ni kaw sha nga ai i, ndai makru hpe e anhte mawt nna, makru katsing hpe soi soi sha rai na mawt mawt rai na she dai e anhte gaw hka hte ah tsawm kashin nna dai e katawng dingsa zawn re kaw e anhte lahpaw ah tsawm sha nep, nep na she de ntsa e anhte gaw mi na kashin da ai dai makru hpe ah tsawm sha bang, bang nna she ndai lahpaw hpe bai ntsa de na ah tsawm sha magap nna she ntsa kaw na loi mi li ai arai lama ma hte anhte mara da ai. Mara na npu de na gaw anhte dai kata kaw hka n-ing mat na matu, hka ing yang gaw yet wa ai majaw hka n-ing na matu npu de na ndai kawa shingna nsi kawa nse zawn re hte mayoi la ai hte npu de na hku jahku ra ai anhte ah chyaw nna hku jahkru nna hka shapraw kau ra ai i, hka shapraw nna ntsa kaw na li ai tawn da rai na dai e anhte gaw oh ra lum lum re kaw shinggan hkan e nta shinggan hkan e ntsin ma kahte ai majaw 2, 3, ya dang tawn ra ai. Tawn jang e gara hku byin mat ta nga jang makru dai gaw yet ai gaw nre, raitim mung ah nya re mat ai i, shi na kata na ntsin ni pru mat ai majaw shi gaw ah nya re ah kya re nkau mi gaw loi hkra dat ai hte pyi ndai anhte byawng ai zawn re na le i, ah nai nai ah kya sha byin mat ai. E dai ten ni anhte ndai ya tsun ai kawa makru ndai chyana hpe e anhte gaw shingtawn pan shinglim pan ni ndai kaga anhte mahkaw nam ni, kaga sha ra ai shakau hkyeng, dai ni i, kaga nawhpu ni mung mai ai dai ni hte e anhte gaw gangau sha, shing nrai jang gaw ndai e anhte gaw lahpaw hte mi tsun ai anhte madu ra ai rai ni bang na gayau nna dai e anhte gaw ka-i sha ai. Ka-i sha ai i ka-i sha jang shi gaw ah kya nna mi na pyi gaw oh ra makru gaw kya mat sai majaw ah kya nga na sama mung grai mu ai. Anhte grai mu ai ndai shat mai amyu mi chyana shat mai dai hpe lu ai. Dai nre jang mung gangau sha jang mung dai hte maren re grai ah kya sha nga na sama mung grai pyaw ai, anhte ndai makru hte hpa mung nseng ai i, shat mai namchyim shat mai byin ai. Dai gaw anhte ndai chyana hpe gaw hpa na dai zawn re ladat galaw a ta ngu gaw anhte makru ngu gaw dai hku katsing hpe shadu sha yang mung tsawm ra mi shadu ra ai, jahkut ra ai, ja ai shi, makru ngu gaw shadu da tim tsawm ra mi sha nshadu yang gaw kya wa ai baw nre i, shi gaw ran ran re na dai hku hka rawng ai re majaw gaw, tim ndai chyana ngu gaw makru kata na hka hpe shaw kau na shi gaw shakya kau sai re majaw gaw jahkring sha anhte mai gangau sha ai. E mai ka-i sha ai. De matu dai zawn re na galaw ai ladat rai na re ngu na dai gaw ngai dai hku mu ai. Shing rai na mi tsun ai anhte gaw moi prat gaw shat mai ni nga ai rai hpe i hpan amyu myu rai na galaw sha ai majaw gaw myu hkum na matu ndai namchyim mi na namchyim hte nbung ai makru hte namchyim nbung ai namchyim tai na madu dai hku rai na re ngu na ngai kam ai. Bai ndai ya tsun ai gaw anhte yawng chye nga ai ndai kawa makru kaw na galaw ai hpe chyana hpe tsun ai re. Timmung anhte manmaw ga de e hto ra moi anhte nga ai bangaw lawu maga de dai maga de hkan na bum ni kaw gaw anhte ndai nawdut kawa ngu ai naw nga ai. Nawdut nga gaw loi chyang chyang hkyeng hkyeng re i, shi gaw ndai anhte kade daram kaba a ta nga jang gaw ta ta yung nu kaba ai gaw ta yung nu daram, aw ta layung daram, shing nrai ta yung hkyi daram re. E dai zawn re dai kawa dai baw nga ai. Dai zawn re nawdut kawa dai hpe mung ya tsun ai hku, nawdut e rai jang gaw shi gaw ah soi soi sha n hprang kau ra ai, shi e gaw kachyi mi dai hku, e dai hku yan yan rai na galu galu rai na dai hpe mi na chyana zawn rai na sha galaw ai. Dai mung anhte grai mu ai, grai sama mu ai dai ya tsun ai nawdut dai hpe nawdut nga gaw chyana, tim nawdut nga gaw kawa dai hta hkan na nawdut, rai dai hpe gaw ndai manmaw ohra maga de na masha ni gaw grai manu shadan nna sha ai. Dai nawdut hpe e, shi gaw ndai law ma lawng gaw shi hpe ka-i sha ai. Ka-i nawdut dai lu sha jang gaw grai shat shang ai i, nai shat mai hte dai anhte oh ra ga de na ni gaw chyana nga kaw gaw nang kaga ga de gaw ya tsun ai nawdut kawa dai hpe nmu ga ai. Anhte ohra manmaw ga ohra maga de e nga ai, manmaw ga na ni gaw yawng chye ai. Nawdut nga dai hpe tim ya prat galai mat wa ai hpang gaw anhte dai nawdut dai bum ni nnga mat wa ai da. Kawa dai ni nnga mat wa ai, grai taw mat wa ai nga na dai de na masha ni tsun ma ai. Anhte le ra buga de na masha ni dan nga tsun ma ai. Ya gaw ya hpang de na ni gaw pyi nawdut nga gaw pyi nna mat wa na hku rai nga. Raitim ndai gaw chyana re ngu dai langai mi ma nang hpe hkai dan mayu ai hku re. . Language as given: Jinghpaw

Format: Digitised: no Media: Audio

Identifier: KK1-0197

Identifier (URI): http://catalog.paradisec.org.au/repository/KK1/0197

Language: Kachin

Language (ISO639): kac

Rights: Open (subject to agreeing to PDSC access conditions)

Subject: Kachin language

Subject (ISO639): kac

Subject (OLAC): language_documentation

text_and_corpus_linguistics

Table Of Contents (URI): http://catalog.paradisec.org.au/repository/KK1/0197/KK1-0197-A.wav

http://catalog.paradisec.org.au/repository/KK1/0197/KK1-0197-A.mp3

http://catalog.paradisec.org.au/repository/KK1/0197/KK1-0197-A.eaf

Type (DCMI): Sound

Type (OLAC): primary_text

OLAC Info

Archive: Pacific And Regional Archive for Digital Sources in Endangered Cultures (PARADISEC)

Description: http://www.language-archives.org/archive/paradisec.org.au

GetRecord: OAI-PMH request for OLAC format

GetRecord: Pre-generated XML file

OAI Info

OaiIdentifier: oai:paradisec.org.au:KK1-0197

DateStamp: 2021-09-06

GetRecord: OAI-PMH request for simple DC format

Search Info
Citation: Keita Kurabe (compiler); Keita Kurabe (depositor); L. Tu Ring (speaker). 2017. Pacific And Regional Archive for Digital Sources in Endangered Cultures (PARADISEC).
Terms: area_Asia country_MM dcmi_Sound iso639_kac olac_language_documentation olac_primary_text olac_text_and_corpus_linguistics

Inferred Metadata
Country: Myanmar
Area: Asia

http://www.language-archives.org/item.php/oai:paradisec.org.au:KK1-0197
Up-to-date as of: Fri Sep 29 1:54:45 EDT 2023

Metadata
Title:		Makru a lam (How to cook bamboo shoots) with English translation
Access Rights:		Open (subject to agreeing to PDSC access conditions)
Bibliographic Citation:		Keita Kurabe (collector), Keita Kurabe (depositor), L. Tu Ring (speaker), 2017. Makru a lam (How to cook bamboo shoots) with English translation . X-WAV/MPEG/XML. KK1-0197 at catalog.paradisec.org.au. https://dx.doi.org/10.4225/72/5988919275f31
Contributor (compiler):		Keita Kurabe
Contributor (depositor):		Keita Kurabe
Contributor (speaker):		L. Tu Ring
Coverage (Box):		northlimit=27.331; southlimit=23.137; westlimit=95.335; eastlimit=98.498
Coverage (ISO3166):		MM
Date (W3CDTF):		2017-01-26
Date Created (W3CDTF):		2017-01-26
Description:		Translation (Gun Mai) Another story that I want to tell is about the bamboo shoot. Today's people do not know how to eat and even how to call it. In the past, the Jinghpaw people cooked the bamboo shoot to become dried sour bamboo shoot, and also boiled the bamboo shoot. There were also raw bamboo shoot and also a type called chyana. Today's people do not know how to eat the chyana. It is like almost no longer existed because the clumps of bamboo are no longer exist today. For the dried sour bamboo shoot, people just easily buy and eat ready-made dried sour bamboo shoots that other people made. Because of increasing consumers, fewer families find and make the bamboo shoot so people do not know any more about chyana. We still know the dried sour bamboo shoot because the whole country still uses the dried sour bamboo shoot. What the chyana was that - only the Jinghpaw people had - it needed to slice finely raw bamboo shoots and cleaned it well water. After that, the cleaned bamboo shoots were put into a basket that was laid with the banana leaves. Then, the basket was pressed with a heavy thing. After it was pressed with the heavy thing, in order to make sure there was no water left in the basket - as the bamboo shoot could be rotted if the water was left in the basket - the holes needed to be made with the sharp bamboo sticks to let the water out. After that, the basket needed to leave about two to three days in a warm place such as outside of the house because the water would also came out. What happened after two to three days was that the bamboo shoot became very soft because all its water was already out. Some of the bamboo shoots could be even like melted when touching. At that time, other ingredients such as various mints including onion - soybean were also possible to add - were added in the bamboo shoot and fried. It was also possible to put inside the banana leaves with various ingredients and steamed them. If you steamed it, it would very soft and the smell was also very good. After that, you would get a very delicious curry, chyana curry Likewise, the fried bamboo shoot was also very soft with a very good smell. It was a very good curry like it was completely unrelated to the bamboo shoot. Why the method was used for chyana was that if you wanted to cook the raw bamboo shoot and eat, you would need quite a lot of time to cook enough because the bamboo shoot was very hard. Because it had water, it needed to cook quite long to get soft. But, you could quickly fry and eat chyana because the water was already out and already softened. Also could steam and eat. It was the method that became chyana. And, as I said, in the past, because we used to make various curries with what we had, I think chyana was also a type to get a different taste. What I said is about the chyana that was made from the bamboo shoot. But, in the mountains in Bhamo region and lower Bang Gaw land where we lived in the past, there was a bamboo type called Naw Dut bamboo. Naw Dut bamboo was a bit blank and red. The size was about the size of a thumb. No, I think about the size of the index finger or little finger. There was such a bamboo type. We also made curry with Naw Dut bamboo. But, it did not need to slice finely and just needed to do long sticks and did just like chyana. The Naw Dut bamboo was also very delicious and also with good smell. It was also chyana but we just called Naw Dut. It was valued a lot and eaten by the people in Bhamo region. Mostly, Naw Dut was steamed and eaten. If you were with Naw Dut curry, you would be able to eat a lot of rice. Naw Dut bamboo was not seen in other places. It was only in Bhamo region. All people in Bhamo region knew it. But, nowadays, Naw Dut bamboo no longer exists. It is very rare now, said the people there. The people in the Bhamo region said so. May be even people might not hear any more about Naw Dut in the future. It was about chyana that I want to tell you. Transcription (Lu Awng) Kaga langai gaw anhte ndai makru hte seng nna nang hpe tsun dan mayu ai lam nga ai. Dai gaw ya prat na ni gaw nchye sha nchye, pyi nchye ga pyi nau nnga mat sai. Anhte makru hpe e anhte jinghpaw ni moi gaw makru hpe makru shadu ai, mahkri nga ai makru kaprawng ai nga ai, makru katsing nga ai, shing rai na anhte chyana nga nga ai. Chyana ya chyana nga ai hpe gaw ya prat gaw na ma ni gaw dai e nchye sha mat sai. N nga ai daram ram rai amt sai. Hpa majaw i nga jang gaw ya prat gaw ndai, ndai wa hpang ni nnga mat wa, chye hte maren anhte, wa hpang ni nnga mat wa ai. Shingrai jang she ndai makru mung ndai masha ni oh ra loi daw i, masha ni galaw da chyalu, sadu da chyalu dan re she mari nna mari sha ai. Sha ai masha law ai majaw anhte poi prat na zawn re na makru hpe tam nna ndai galaw sha ai e dinghku ni masha ni nau nnga mat wa ai majaw ndai chyana ngu hpe nchye mat wa ai i. Mahkri chyawm gaw anhte mungdan ting mahkri lang ai majaw, mahkri gaw naw anhte naw chye ai hku re. Chyana ngu gaw gara hku ta nga jang she anhte jinghpaw ni kaw sha nga ai i, ndai makru hpe e anhte mawt nna, makru katsing hpe soi soi sha rai na mawt mawt rai na she dai e anhte gaw hka hte ah tsawm kashin nna dai e katawng dingsa zawn re kaw e anhte lahpaw ah tsawm sha nep, nep na she de ntsa e anhte gaw mi na kashin da ai dai makru hpe ah tsawm sha bang, bang nna she ndai lahpaw hpe bai ntsa de na ah tsawm sha magap nna she ntsa kaw na loi mi li ai arai lama ma hte anhte mara da ai. Mara na npu de na gaw anhte dai kata kaw hka n-ing mat na matu, hka ing yang gaw yet wa ai majaw hka n-ing na matu npu de na ndai kawa shingna nsi kawa nse zawn re hte mayoi la ai hte npu de na hku jahku ra ai anhte ah chyaw nna hku jahkru nna hka shapraw kau ra ai i, hka shapraw nna ntsa kaw na li ai tawn da rai na dai e anhte gaw oh ra lum lum re kaw shinggan hkan e nta shinggan hkan e ntsin ma kahte ai majaw 2, 3, ya dang tawn ra ai. Tawn jang e gara hku byin mat ta nga jang makru dai gaw yet ai gaw nre, raitim mung ah nya re mat ai i, shi na kata na ntsin ni pru mat ai majaw shi gaw ah nya re ah kya re nkau mi gaw loi hkra dat ai hte pyi ndai anhte byawng ai zawn re na le i, ah nai nai ah kya sha byin mat ai. E dai ten ni anhte ndai ya tsun ai kawa makru ndai chyana hpe e anhte gaw shingtawn pan shinglim pan ni ndai kaga anhte mahkaw nam ni, kaga sha ra ai shakau hkyeng, dai ni i, kaga nawhpu ni mung mai ai dai ni hte e anhte gaw gangau sha, shing nrai jang gaw ndai e anhte gaw lahpaw hte mi tsun ai anhte madu ra ai rai ni bang na gayau nna dai e anhte gaw ka-i sha ai. Ka-i sha ai i ka-i sha jang shi gaw ah kya nna mi na pyi gaw oh ra makru gaw kya mat sai majaw ah kya nga na sama mung grai mu ai. Anhte grai mu ai ndai shat mai amyu mi chyana shat mai dai hpe lu ai. Dai nre jang mung gangau sha jang mung dai hte maren re grai ah kya sha nga na sama mung grai pyaw ai, anhte ndai makru hte hpa mung nseng ai i, shat mai namchyim shat mai byin ai. Dai gaw anhte ndai chyana hpe gaw hpa na dai zawn re ladat galaw a ta ngu gaw anhte makru ngu gaw dai hku katsing hpe shadu sha yang mung tsawm ra mi shadu ra ai, jahkut ra ai, ja ai shi, makru ngu gaw shadu da tim tsawm ra mi sha nshadu yang gaw kya wa ai baw nre i, shi gaw ran ran re na dai hku hka rawng ai re majaw gaw, tim ndai chyana ngu gaw makru kata na hka hpe shaw kau na shi gaw shakya kau sai re majaw gaw jahkring sha anhte mai gangau sha ai. E mai ka-i sha ai. De matu dai zawn re na galaw ai ladat rai na re ngu na dai gaw ngai dai hku mu ai. Shing rai na mi tsun ai anhte gaw moi prat gaw shat mai ni nga ai rai hpe i hpan amyu myu rai na galaw sha ai majaw gaw myu hkum na matu ndai namchyim mi na namchyim hte nbung ai makru hte namchyim nbung ai namchyim tai na madu dai hku rai na re ngu na ngai kam ai. Bai ndai ya tsun ai gaw anhte yawng chye nga ai ndai kawa makru kaw na galaw ai hpe chyana hpe tsun ai re. Timmung anhte manmaw ga de e hto ra moi anhte nga ai bangaw lawu maga de dai maga de hkan na bum ni kaw gaw anhte ndai nawdut kawa ngu ai naw nga ai. Nawdut nga gaw loi chyang chyang hkyeng hkyeng re i, shi gaw ndai anhte kade daram kaba a ta nga jang gaw ta ta yung nu kaba ai gaw ta yung nu daram, aw ta layung daram, shing nrai ta yung hkyi daram re. E dai zawn re dai kawa dai baw nga ai. Dai zawn re nawdut kawa dai hpe mung ya tsun ai hku, nawdut e rai jang gaw shi gaw ah soi soi sha n hprang kau ra ai, shi e gaw kachyi mi dai hku, e dai hku yan yan rai na galu galu rai na dai hpe mi na chyana zawn rai na sha galaw ai. Dai mung anhte grai mu ai, grai sama mu ai dai ya tsun ai nawdut dai hpe nawdut nga gaw chyana, tim nawdut nga gaw kawa dai hta hkan na nawdut, rai dai hpe gaw ndai manmaw ohra maga de na masha ni gaw grai manu shadan nna sha ai. Dai nawdut hpe e, shi gaw ndai law ma lawng gaw shi hpe ka-i sha ai. Ka-i nawdut dai lu sha jang gaw grai shat shang ai i, nai shat mai hte dai anhte oh ra ga de na ni gaw chyana nga kaw gaw nang kaga ga de gaw ya tsun ai nawdut kawa dai hpe nmu ga ai. Anhte ohra manmaw ga ohra maga de e nga ai, manmaw ga na ni gaw yawng chye ai. Nawdut nga dai hpe tim ya prat galai mat wa ai hpang gaw anhte dai nawdut dai bum ni nnga mat wa ai da. Kawa dai ni nnga mat wa ai, grai taw mat wa ai nga na dai de na masha ni tsun ma ai. Anhte le ra buga de na masha ni dan nga tsun ma ai. Ya gaw ya hpang de na ni gaw pyi nawdut nga gaw pyi nna mat wa na hku rai nga. Raitim ndai gaw chyana re ngu dai langai mi ma nang hpe hkai dan mayu ai hku re. . Language as given: Jinghpaw
Format:		Digitised: no Media: Audio
Identifier:		KK1-0197
Identifier (URI):		http://catalog.paradisec.org.au/repository/KK1/0197
Language:		Kachin
Language (ISO639):		kac
Rights:		Open (subject to agreeing to PDSC access conditions)
Subject:		Kachin language
Subject (ISO639):		kac
Subject (OLAC):		language_documentation
Subject (OLAC):		text_and_corpus_linguistics
Table Of Contents (URI):		http://catalog.paradisec.org.au/repository/KK1/0197/KK1-0197-A.wav
		http://catalog.paradisec.org.au/repository/KK1/0197/KK1-0197-A.mp3
		http://catalog.paradisec.org.au/repository/KK1/0197/KK1-0197-A.eaf
Type (DCMI):		Sound
Type (OLAC):		primary_text
OLAC Info
Archive:		Pacific And Regional Archive for Digital Sources in Endangered Cultures (PARADISEC)
Description:		http://www.language-archives.org/archive/paradisec.org.au
GetRecord:		OAI-PMH request for OLAC format
GetRecord:		Pre-generated XML file
OAI Info
OaiIdentifier:		oai:paradisec.org.au:KK1-0197
DateStamp:		2021-09-06
GetRecord:		OAI-PMH request for simple DC format
Search Info
Citation:		Keita Kurabe (compiler); Keita Kurabe (depositor); L. Tu Ring (speaker). 2017. Pacific And Regional Archive for Digital Sources in Endangered Cultures (PARADISEC).
Terms:		area_Asia country_MM dcmi_Sound iso639_kac olac_language_documentation olac_primary_text olac_text_and_corpus_linguistics
Inferred Metadata
Country:		Myanmar
Area:		Asia