OLAC Record oai:paradisec.org.au:KK1-1642

Metadata
Title:		Matsi galaw ai lam (How to make yeast) with English translation
Access Rights:		Open (subject to agreeing to PDSC access conditions)
Bibliographic Citation:		Keita Kurabe (collector), Keita Kurabe (depositor), S. Hkawn Shawng (speaker), 2017. Matsi galaw ai lam (How to make yeast) with English translation. X-WAV/MPEG/XML. KK1-1642 at catalog.paradisec.org.au. https://dx.doi.org/10.4225/72/598c84ef45f5a
Contributor (compiler):		Keita Kurabe
Contributor (depositor):		Keita Kurabe
Contributor (speaker):		S. Hkawn Shawng
Coverage (Box):		northlimit=27.331; southlimit=23.137; westlimit=95.335; eastlimit=98.498
Coverage (ISO3166):		MM
Date (W3CDTF):		2017-03-07
Date Created (W3CDTF):		2017-03-07
Description:		Translation (Dau Hkawng) We, the Kachin people, have been using this fermented rice wine and liquor since ancient times. In the process of making this fermented rice wine and liquor, they used superior-quality homemade yeast. During this making yeast process, look for two or three kinds of medicinal plants that grow in the forest. It had to be collected. Pounded the rice flour and mixed it with the rice flour and medicinal leaves. They made it by pounding it out. The waffle people and arrant nonsense cannot make yeast. Only knowledgeable grandmothers and mothers made it. They made yeast with great respect and precision. And also, yeast cannot make it with a lot of people. Because yeast is highly valued, when making yeast, they also had to abstain from food, and also, visitors are not accepted. They made yeast by abstaining from food. So, only two people consulted and made yeast because they are worried that one person can avoid food but the other person cannot. With that, they made yeast done in that way. After all, mixed it with the same amount of water. After making it into circle plates, they made it to their liking, big or small. They could make it the size as much as they want and made it as big as they like. The yeast plates are also classified and named as male or female. Also, they pressed the finger on the yeast plates and defined the small hole as a navel. So, four days after the yeasts were being made, they said it was time to do the yeast harvesting called "Matsi hta ai." That's what they made. And when the yeasts were mature, the yeasts used in brewing, and when making yeasts, only two people made it. But when the yeasts can be brewed and matured, it is shared with the brewing neighbours in the village. No matter who makes the yeast, do not sell it. It was shared by the maker and used in brewing. And yeast had long been used and made in this way with medicinal herbs and rice by themselves. They made fermented rice and liquor with handmade yeast and drank it, and they never got any harm to the body. Because made with this good quality yeast, people who drank that liquor also used it as a medicine, not as an overdose. In the past, people used to drink liquor and fermented wine. There was no such thing as a drug overdose like today. And then, when they eat the fermented rice called "Tsa pa." When they work, they gained strength. That's all I'm telling about that is how they made and used such superior-quality homemade yeasts. Thank you. Transcription (Lu Hkawng) Anhte Jinghpaw Wunpawng myu sha ni gaw moi kawn na ndai tsa chyaru ngu ai hpe lang ai rai nga, rai yang ndai tsa chyaru hpe galaw ai kaw e ndai lang ai matsi ngu ai gaw tinang nan galaw la ai matsi kaja rai nga ai. Ndai matsi hpe gaw nam de tu ai ndai tsi hkrung tsi lap kaw na nam de tam la re na e, ndai hpan lahkawng masum hpe e tam lahkying la jinghkum la re na e, ndai n-gu shadung hpe htu la rai na dai n-gu shadung hte ndai tsi lap hpe e gayau na mi e htu na galaw la ai rai nga ndai matsi galaw ai shaloi gaw hkrup mara kadai mung hkrup mara n mai galaw ai. Ndai myitsu ai kanu kawoi ni galaw ai rai nga, ndai matsi hpe galaw ai shaloi gaw grai hkungga nna galaw chye ma ai. Ndai masha manang law law ma n ra ai. Hpa majaw nga yang ndai matsi hpe galaw ai shaloi e, shanhte grai hkungga nna ndai lu sha ni hpe ma gam rai na e lu sha hpe hkrum mara n sha ai manam sharang ni mung n sha ai, ndai zawn re na lu sha hpe ma koi gam re na galaw ai, dai majaw manang law law rai jang e ndai n lu gam na langai mi lu gam tim mung langai mi n lu gam n lu koi na hpe tsang ai majaw lahkawng sha sahpaw la nna lak htu lak lang ma ai re. Dan re na ndai matsi hpe gaw dai hku galaw ngut ai shaloi e htu ngut ai shaloi e ndai hka hte ram daw hka hte gayau ganyak la nna mi e, ndai ndai pa pa di la nna mi apa la re ngut ai hpang e, shanhte ra ai daram pa ai nkau ni gaw kaji ai hku pa ai kaba ai hku mung mai pa ai ndai hpe shanhte ra ai daram kaba pa la nhtawm mi ndai matsi pa hpe e ayi ala ngu na ma shamying ma ai. Shadai ni ma shatut re ndai shadai ngu na ma shanhte gaw ta layung hte dip lahkrawk da na mi shadai ngu na masat na ndai hku matsi hpe galaw ma ai. Rai yang ndai matsi hpe htu ai htu ngut ai kaw na mali ya rai jang shanhte gaw nhtoi gu sai nga na ndai matsi hta ai, ngu na e bai galaw ma ai. Dai re na ndai matsi hpe kung sai i nga jang e, tsa shadu ai kaw lang ai ndai matsi galaw ai matsi htu ai shaloi gaw marai lahkawng sha jawm htu ai. Rai tim mung matsi bai kung ai tsa shadu ai kaw bai bang sai nga jang gaw ndai mare hkan ni na htingbu hitngbyen ni kadai ra yang kadai tsa shadu ra yang mung kadai hpe dai hku na jawm garan lang ma ai. Hpa dut ya hkat ai ma nre kadai htu da yang kadai kaw na dai hku na jawm garan lang rai na ndai tsa shadu ai hpe e galaw lang ai re. Rai na ndai moi gaw ndai hku na tinang matsi hpe e tinang nan nan ndai tsi lap hpe e n-gu hte sha galaw la ai matsi re ai majaw gaw ndai tsa hpe shadu tsa pa ni pa ndai tsapi ni galaw lu rai tim mung hkum hkrang hpe e dingbai dingna jaw ai lam n nga ai hku rai nga ndai tsi kaja ai hte galaw ai re ai majaw gaw ndai tsa hpe lu lang ai ni rai tim mung grai ladu shalai rai nna n lu lang ai ndai tsi hku na lang ai re ai majaw gaw moi na ni gaw ndai tsa lu tsa sha ai nga tim mung e, grai re na tsa nang ai tsa be ai ya na prat na zawn re na tsa lu na hten za ai ngu ai n nga ai, grau nna ndai tsa pa ni hpe lu sha re ai shaloi gaw bungli galaw yang ngun ni hpring ai. E ndai zawn re matsi kaja hpe e chye htu lang ai re ngu na ndai hteng mi matsi galaw ai lam hpe tsun dan ai re, chyeju kaba sai. . Language as given: Jinghpaw
Format:		Digitised: no Media: Audio
Identifier:		KK1-1642
Identifier (URI):		http://catalog.paradisec.org.au/repository/KK1/1642
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/KK1/1642/KK1-1642-A.wav
		http://catalog.paradisec.org.au/repository/KK1/1642/KK1-1642-A.mp3
		http://catalog.paradisec.org.au/repository/KK1/1642/KK1-1642-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:KK1-1642
DateStamp:		2021-10-15
GetRecord:		OAI-PMH request for simple DC format
Search Info
Citation:		Keita Kurabe (compiler); Keita Kurabe (depositor); S. Hkawn Shawng (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