OLAC Record oai:paradisec.org.au:KK2-0020

Metadata
Title:		Mahkri a lam (Pickled bamboo sprouts) with English translation
Access Rights:		Open (subject to agreeing to PDSC access conditions)
Bibliographic Citation:		Keita Kurabe (collector), Keita Kurabe (depositor), Magawng Gam (speaker), 2020. Mahkri a lam (Pickled bamboo sprouts) with English translation. X-WAV/MPEG/XML. KK2-0020 at catalog.paradisec.org.au. https://dx.doi.org/10.26278/5fa2c5b750212
Contributor (compiler):		Keita Kurabe
Contributor (depositor):		Keita Kurabe
Contributor (speaker):		Magawng Gam
Coverage (Box):		northlimit=27.331; southlimit=23.137; westlimit=95.335; eastlimit=98.498
Coverage (ISO3166):		MM
Date (W3CDTF):		2020-01-06
Date Created (W3CDTF):		2020-01-06
Description:		Translation (Rita Seng Mai) It's about fermented bamboo shoot. It's in June and July. People picked the bamboo shoots and cut them into pieces. Some people dug the ground and made like a basket. And they put bamboo shoots there. They sliced the bamboo shoots. And they picked some banana leaves and covered over the basket. Then they buried them. After that, they put the stones on it. They made like that at the end of June and at the beginning of July. In October, they took the bamboo shoots out from the ground where they dug. They took all of them out. It was already sour when they took out. And those pickled bamboo shoots were dried on the mat under the sun. They were completely dried. Then, they became dry fermented bamboo shoots. Some people, who really wanted to make the fermented bamboo shoots, put the raw bamboo shoots into the sections of bamboo. And they buried those bamboo sections in a morass. They buried those sections of bamboo under the soft ground where the water was sinking. When they put those under the ground, they made sure the water not to infiltrate into the bamboo sections. Then, those were just the same as the original. We can get those fermented bamboo shoots in January, February, March and April. If we have soup with those fermented bamboo shoots in the hot weather, it is really delicious. We make fermented bamboo shoots soup by putting other many kinds of yam. But we put only some yam there. Not a lot! The people from Putao cook in that way now. But there are plenty of those bamboo shoots in the Mali Nmai Wa Lawng where Kachin people live. So, no one wanted to make fermented bamboo shoots. No one gave time to make it. They just used dried bamboo shoots in the dishes. They used raw bamboo shoots and made pickled. It was the way how they made pickled. To make pickle, we can get main ingredient only from bamboo. For pickle, it needs to be wild bamboo. The wild bamboos are the best to make pickle. Plenty of wild bamboos grow along "Mali Hka" river. The wild bamboo shoots are yellow. They grow everywhere in Kachin State. They are called 'Wahpawk' (wild bamboo). Transcription (Ja Seng Roi) Mahkri i, mahkri gaw n dai hku re. N dai kawa makru, June, July hta re gaw. Kawa makru dai hpe daw la n na she n dai hku hkak hkak hkak hkak n na she n kau mi gaw ga htu ai Ga htu n na she dai kaw e kawa hhpe bai galaw ai le ka zawn di. Dai bai lup. Dai n tsa kaw lahpaw kum n na she dai hpe a zat n na dai kaw bang n na pat kau. Nang de ga n gaput ai. Ga kawn lai hkra ning di n she nang kawn nlung ni hte dip, June shata htum July shata praw hkan galaw da, htaw October shata hkan she shaw ai gaw. Kalang ta shaw ai. Shaw ai law, shi gaw achin paut taw sai. Paut n she dai hpe jahtai hta lam ai. lam jang hkraw ai, mahkri jahkraw gaw dai rai sai. Reng she n kau mi grai galaw mayu ai ni gaw dai gatsing hpe kawa hta bang ai. Kawa ndum hta bang n she ga hpunyang de lup da ai, Dai shun nun, mye wut de ne ya, mye pyaw dai kaw lup da ai. Nang mahka de gaw n shang na hku lup da ai. Dai rai jang shi pagadi a taing dai hku nga ai. Dai gaw htaw April, January, February, March, April hkan Jan grai ja ai ten hta si n tsin di sha yang grai mu ai. Kaga nai ni hte shadu sha ai le i. Loi sha bang. Ya Putao na ni dai hku galaw ai. Grai kaja ai, rai ting n dai anhte Jinghpaw nga ai ndai Mali Nmai wa lawng hkan gaw nau paw ai re majaw dai kadai n kajam ai. Dai wa kajam n nga sai. Htaw jahkraw hpe tawn da ai gaw jahkraw bang sha. Reng she ndai lanam ta rai jang mahkri katsing ngu ai kating hpe achin hpauk tawn she dai ni sha, dai hku di re malu mahkri gaw. Kawa kaw na she lu ai gaw. Kawa ngu mung, ndai nam kawa ngu ai e myen hku reng gaw e wa yaing, taw wa le, ndai ma akaung sung re n dai Mali hka makau e grai tu ai gaw. Shi e makru re jang awar yawng. Dai gaw shara magup tu ai, ndai Jinghpaw mung ga ni hta, nam kawa ngu, wahpawk ngu. . Language as given: Jinghpaw
Format:		Digitised: no Media: Audio
Identifier:		KK2-0020
Identifier (URI):		http://catalog.paradisec.org.au/repository/KK2/0020
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/KK2/0020/KK2-0020-A.wav
		http://catalog.paradisec.org.au/repository/KK2/0020/KK2-0020-A.mp3
		http://catalog.paradisec.org.au/repository/KK2/0020/KK2-0020-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:KK2-0020
DateStamp:		2021-08-05
GetRecord:		OAI-PMH request for simple DC format
Search Info
Citation:		Keita Kurabe (compiler); Keita Kurabe (depositor); Magawng Gam (speaker). 2020. 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