OLAC Record: Naw hpu a lam (Fermented soy bean) with English translation

OLAC Record
oai:paradisec.org.au:KK2-0022

Metadata

Title: Naw hpu a lam (Fermented soy bean) 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. Naw hpu a lam (Fermented soy bean) with English translation. X-WAV/MPEG/XML. KK2-0022 at catalog.paradisec.org.au. https://dx.doi.org/10.26278/5fa2c5bf50209

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) The fermented soya bean from here is good. They are grown in the farm. But we don't grow only those soya bean in the farm. The soya beans are grown on the hillside farms which we talked about yesterday. The soybean plants are bearing fruits in this season. In this season, people pick those beans and pound those. The fermented soya bean from the highland area is very delicious. The size of the soybean from the highland area is a little bit bigger than the beans which grow here. The colour is a bit black and very tasty. When the soya beans are well cooked, we wrap them with some leaves. Those leaves are round and hairy. It is called 'Nbang Hpaw' in Kachin. If we wrap with those leaves, those soya beans are much more delicious. There bear some small fruits too. The leaves are round. They are hairy. Then, we wrap about one viss of soya beans. The wrap should not be very large. And then, we put those wraps on the fire place after they bundle. After three days, we make bamboo sticks and turn the soya beans wrap up and down with that stick. Five or six days later, we can unpack that bundle. Then, those soya beans become fermented. As there are plenty of bamboos in the highland areas, we use bamboo to put fermented soya beans. It is better if we use old bamboos. As I told you before, there are long vaginant leaves. We put the bamboos on those leaves and wrap them together. And we put soya beans inside the bamboos. After that, we put them on a racked place above the fireplace. We use fermented soya beans only in occasions and ceremonies. The highlanders could not eat the fish paste (Panau). Only some people who live by the river could eat that fish paste. In highland areas, we eat fermented soya beans and the fish paste by pounding together. And we eat roasted marrow curry by putting some fish paste. The curry is so delicious. We don't understand if that is nutritious or not. We only know if we are full or not yet. However, we eat the fermented soya beans. We eat those. They are not smelly too. The smell is not bad. And they are tasty. In that place, I guess the weather and the soil are good too. They are very tasty. (How do you eat?) The fermented soya beans? We don't pound them. We just mix them. When the soya beans which are put in the bamboos are fermented, we take them out. And we pound ginger, chillies and some salt. We put them into the fermented soya beans and mix all of them together. The fermented soya beans would get sticky if you pound them. (Do people eat raw fermented soya beans?) Yes, we do. We eat raw, but need to put some chillies in the fermented soya beans. We don't cook fermented soya beans in other way. We don't know to grind them. We only make those soya beans to be fermented. We eat those. Did not eat the fish paste? Of course, we eat. But we could eat the fish past only a few times since we live far away from the river. And the fish paste is made only with fish. We like it too much, but we can't eat those very often. Sometimes, we get to eat from our relatives. The old fish paste is very tasty. Not the same as now. In the past, the fish paste was very tasty because they made with the whole fish without mixing anything. The old fish paste was made with the whole fish and wrapped with the leaf. And it became solid after many days. It became solid. Then, they took some portions of paste and grilled them on the fire. And we pounded marrow with the paste. It was very delicious. The fish paste is not tasty nowadays. People are putting flour in the paste. Then, the fish paste is tasteless. The fish paste which is made by some people who live in a plain area is not delicious. And the fish paste which is made by Kachin people is not delicious too. The old fish paste is much better. The taste gets worse after people know how to make to get much more money. That is all about the fish paste. What about the others? Transcription (Ja Seng Roi) Nawhpu gaw nang kaw na htan grau kaja ai yaw. Shi gaw yi kaw hkai ai re gaw. Shi chyu sun n galaw ai. Yi kaw e n dai yi alam mani an tsun ai yi le hkarang yi dai kaw hkai ai. Ya hte si sai n mu i. Ya hte gaw la n na sumpum da sai i dai a dup. Re ya n dai bum ga na nawhpu gaw grai mu ai yaw. Ya nang kaw na ya nang hkan nga ai htan loi kaba grau ai, alone rai a yawng mung ne ne me net de. Grai mu ai shi gaw. Shi gaw shadu di n na she hkut sai i nga jang n dai hpun lap myu mi nga ai awai mun tu ai. Dai rau re grau kaja ai, n bang hpaw ngu ai, si n dai ram ram re noi ai. Lap awai ning re. Mun tu ai. Dai kaw she, makai ai le, makai ndai ram dabikta lauk, dabikta pat wun chyin be nau kaba yang n mai ai. Di n she dai makai atsawm di n she ndai kaw mara, nang de wan dap re le. Mara sai, masum ya nga sai kaw na gaw shing jwi kachyi sha law ai kawa masen ngai pruk pruk di ai gaw kachyi sha. De dai kaw na loi hte hte nang ga galau galau re jang manga ya, kru ya nga kaw na gaw hpyan sai Hpyan sai kaw na gaw nawhpu rai sai. Dai hpang she bai kawa ndum, kawa ngu ai mung bum ga grai nga ai le i. Atsawm re grai tsawm ai ginsa hta re grau kaja ai. Dai kaw she dai mi na shaba wawt ai ngu ai ndai ram galu ai lahpaw nga ai le. Dai kaw ning di n t awn n she galu di na makai n na dai n dum kaw bang da. Bang n na she nang garap kaw, wan kaw tawn da ai. Dai nawhpu dai gaw bum ga e gaw daw lu daw sha ai hkan dai sha lang ai. Panau n dai nga panau gaw htaw an hte bum na ni n lu sha ai gaw. Na hka kau ni she lu sha ai. Dai gaw an hte htaw de gaw dai hpe e nawhpu rau htu sha ai. Kahkum si, si pa kaw sha ai. Grai ri ran ai dai, dai grai kaja ai. A ha ra ye, ba ye, na male bu hkru sai i ? n hkru sai i?dai sha chye gaw, rai ting dai nawhpu sha ai. Nawhpu sha ai. Ya na manam ma n manam ai. Shi gaw manam ma hpa n manam ai. Grai mu ai. Htaw ra na gaw. Ya ti u tu, n dai lamu ga mung e n dai katsi kahtet mung grai kaja sam ai n manam ai. Grai mu ai. (gara hku sha ai kun?) Oi Shi hpe i, shi gaw n dai hku gaw n htu ai, gayau ai. Gayau ai, ya rai sai i nga jang dai mi kajai ai n dum kaw na shaw di n na nang kaw shanam htu tawn shanam (Jin) le i htu majap bang jum bang di n she gayau dat ai. Shi gaw htu dat yang wa yawng magyep mat ai le. (kating sha ai i ?) Katsing sha ai, dai hku mung sha ai, rai ting jum majap bang ra ai le. Nawhpu gaw. Dai shi e kaga hku na gaw n shadu sha ai. Hkangwi n chye galaw sha ai. Dai nawhpu pe puk galaw sha ai sha re Sha ai. (panau n sha ai i?) Panau sha ai, rai ting an hte gaw le hka de na nga sha re majaw an hte gaw hka kaba tsan ai majaw nau n lu sha ai. Sha gaw grai ra ai, rai ting n lu sha ai. Kalang lang jinghku ni kaw na lu sha. Panau gaw moi na ni gaw kaja ai le. Ya na zawn n re gaw. Moi gaw Nga a kawng laik hpe nan galaw hpa n gayau ai n mu i, grai kaja gaw moi na panau gaw. Moi na panau gaw dai nga kaba hpe galaw n she lahpaw hta ngang di tawn da n she panau dai wa ning di yu n tawng re le i. Tawng re. Dai hpe ye di la na wan de loi bai ga-i kau n na she kahkum pa ni hte htu sha grai mu ai le, moi na gaw. Dai ni na gaw atu rai mat sai hpa n mu sai gaw. ao wa nhkaw ni bang, shadung ni bang, dai ni na panau gaw a laga rai sai. Le lawu na n a laga, nang jinghpaw ni galaw ai mung a laga Moi na gaw grai kaja ai. Hpaji chye kawn gaw n kaja wa ai. A.. dai panau rai sa, ya kaga gaw. . Language as given: Jinghpaw

Format: Digitised: no Media: Audio

Identifier: KK2-0022

Identifier (URI): http://catalog.paradisec.org.au/repository/KK2/0022

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/KK2/0022/KK2-0022-A.wav

http://catalog.paradisec.org.au/repository/KK2/0022/KK2-0022-A.mp3

http://catalog.paradisec.org.au/repository/KK2/0022/KK2-0022-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:KK2-0022

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

http://www.language-archives.org/item.php/oai:paradisec.org.au:KK2-0022
Up-to-date as of: Fri Sep 29 2:25:02 EDT 2023

Metadata
Title:		Naw hpu a lam (Fermented soy bean) 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. Naw hpu a lam (Fermented soy bean) with English translation. X-WAV/MPEG/XML. KK2-0022 at catalog.paradisec.org.au. https://dx.doi.org/10.26278/5fa2c5bf50209
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) The fermented soya bean from here is good. They are grown in the farm. But we don't grow only those soya bean in the farm. The soya beans are grown on the hillside farms which we talked about yesterday. The soybean plants are bearing fruits in this season. In this season, people pick those beans and pound those. The fermented soya bean from the highland area is very delicious. The size of the soybean from the highland area is a little bit bigger than the beans which grow here. The colour is a bit black and very tasty. When the soya beans are well cooked, we wrap them with some leaves. Those leaves are round and hairy. It is called 'Nbang Hpaw' in Kachin. If we wrap with those leaves, those soya beans are much more delicious. There bear some small fruits too. The leaves are round. They are hairy. Then, we wrap about one viss of soya beans. The wrap should not be very large. And then, we put those wraps on the fire place after they bundle. After three days, we make bamboo sticks and turn the soya beans wrap up and down with that stick. Five or six days later, we can unpack that bundle. Then, those soya beans become fermented. As there are plenty of bamboos in the highland areas, we use bamboo to put fermented soya beans. It is better if we use old bamboos. As I told you before, there are long vaginant leaves. We put the bamboos on those leaves and wrap them together. And we put soya beans inside the bamboos. After that, we put them on a racked place above the fireplace. We use fermented soya beans only in occasions and ceremonies. The highlanders could not eat the fish paste (Panau). Only some people who live by the river could eat that fish paste. In highland areas, we eat fermented soya beans and the fish paste by pounding together. And we eat roasted marrow curry by putting some fish paste. The curry is so delicious. We don't understand if that is nutritious or not. We only know if we are full or not yet. However, we eat the fermented soya beans. We eat those. They are not smelly too. The smell is not bad. And they are tasty. In that place, I guess the weather and the soil are good too. They are very tasty. (How do you eat?) The fermented soya beans? We don't pound them. We just mix them. When the soya beans which are put in the bamboos are fermented, we take them out. And we pound ginger, chillies and some salt. We put them into the fermented soya beans and mix all of them together. The fermented soya beans would get sticky if you pound them. (Do people eat raw fermented soya beans?) Yes, we do. We eat raw, but need to put some chillies in the fermented soya beans. We don't cook fermented soya beans in other way. We don't know to grind them. We only make those soya beans to be fermented. We eat those. Did not eat the fish paste? Of course, we eat. But we could eat the fish past only a few times since we live far away from the river. And the fish paste is made only with fish. We like it too much, but we can't eat those very often. Sometimes, we get to eat from our relatives. The old fish paste is very tasty. Not the same as now. In the past, the fish paste was very tasty because they made with the whole fish without mixing anything. The old fish paste was made with the whole fish and wrapped with the leaf. And it became solid after many days. It became solid. Then, they took some portions of paste and grilled them on the fire. And we pounded marrow with the paste. It was very delicious. The fish paste is not tasty nowadays. People are putting flour in the paste. Then, the fish paste is tasteless. The fish paste which is made by some people who live in a plain area is not delicious. And the fish paste which is made by Kachin people is not delicious too. The old fish paste is much better. The taste gets worse after people know how to make to get much more money. That is all about the fish paste. What about the others? Transcription (Ja Seng Roi) Nawhpu gaw nang kaw na htan grau kaja ai yaw. Shi gaw yi kaw hkai ai re gaw. Shi chyu sun n galaw ai. Yi kaw e n dai yi alam mani an tsun ai yi le hkarang yi dai kaw hkai ai. Ya hte si sai n mu i. Ya hte gaw la n na sumpum da sai i dai a dup. Re ya n dai bum ga na nawhpu gaw grai mu ai yaw. Ya nang kaw na ya nang hkan nga ai htan loi kaba grau ai, alone rai a yawng mung ne ne me net de. Grai mu ai shi gaw. Shi gaw shadu di n na she hkut sai i nga jang n dai hpun lap myu mi nga ai awai mun tu ai. Dai rau re grau kaja ai, n bang hpaw ngu ai, si n dai ram ram re noi ai. Lap awai ning re. Mun tu ai. Dai kaw she, makai ai le, makai ndai ram dabikta lauk, dabikta pat wun chyin be nau kaba yang n mai ai. Di n she dai makai atsawm di n she ndai kaw mara, nang de wan dap re le. Mara sai, masum ya nga sai kaw na gaw shing jwi kachyi sha law ai kawa masen ngai pruk pruk di ai gaw kachyi sha. De dai kaw na loi hte hte nang ga galau galau re jang manga ya, kru ya nga kaw na gaw hpyan sai Hpyan sai kaw na gaw nawhpu rai sai. Dai hpang she bai kawa ndum, kawa ngu ai mung bum ga grai nga ai le i. Atsawm re grai tsawm ai ginsa hta re grau kaja ai. Dai kaw she dai mi na shaba wawt ai ngu ai ndai ram galu ai lahpaw nga ai le. Dai kaw ning di n t awn n she galu di na makai n na dai n dum kaw bang da. Bang n na she nang garap kaw, wan kaw tawn da ai. Dai nawhpu dai gaw bum ga e gaw daw lu daw sha ai hkan dai sha lang ai. Panau n dai nga panau gaw htaw an hte bum na ni n lu sha ai gaw. Na hka kau ni she lu sha ai. Dai gaw an hte htaw de gaw dai hpe e nawhpu rau htu sha ai. Kahkum si, si pa kaw sha ai. Grai ri ran ai dai, dai grai kaja ai. A ha ra ye, ba ye, na male bu hkru sai i ? n hkru sai i?dai sha chye gaw, rai ting dai nawhpu sha ai. Nawhpu sha ai. Ya na manam ma n manam ai. Shi gaw manam ma hpa n manam ai. Grai mu ai. Htaw ra na gaw. Ya ti u tu, n dai lamu ga mung e n dai katsi kahtet mung grai kaja sam ai n manam ai. Grai mu ai. (gara hku sha ai kun?) Oi Shi hpe i, shi gaw n dai hku gaw n htu ai, gayau ai. Gayau ai, ya rai sai i nga jang dai mi kajai ai n dum kaw na shaw di n na nang kaw shanam htu tawn shanam (Jin) le i htu majap bang jum bang di n she gayau dat ai. Shi gaw htu dat yang wa yawng magyep mat ai le. (kating sha ai i ?) Katsing sha ai, dai hku mung sha ai, rai ting jum majap bang ra ai le. Nawhpu gaw. Dai shi e kaga hku na gaw n shadu sha ai. Hkangwi n chye galaw sha ai. Dai nawhpu pe puk galaw sha ai sha re Sha ai. (panau n sha ai i?) Panau sha ai, rai ting an hte gaw le hka de na nga sha re majaw an hte gaw hka kaba tsan ai majaw nau n lu sha ai. Sha gaw grai ra ai, rai ting n lu sha ai. Kalang lang jinghku ni kaw na lu sha. Panau gaw moi na ni gaw kaja ai le. Ya na zawn n re gaw. Moi gaw Nga a kawng laik hpe nan galaw hpa n gayau ai n mu i, grai kaja gaw moi na panau gaw. Moi na panau gaw dai nga kaba hpe galaw n she lahpaw hta ngang di tawn da n she panau dai wa ning di yu n tawng re le i. Tawng re. Dai hpe ye di la na wan de loi bai ga-i kau n na she kahkum pa ni hte htu sha grai mu ai le, moi na gaw. Dai ni na gaw atu rai mat sai hpa n mu sai gaw. ao wa nhkaw ni bang, shadung ni bang, dai ni na panau gaw a laga rai sai. Le lawu na n a laga, nang jinghpaw ni galaw ai mung a laga Moi na gaw grai kaja ai. Hpaji chye kawn gaw n kaja wa ai. A.. dai panau rai sa, ya kaga gaw. . Language as given: Jinghpaw
Format:		Digitised: no Media: Audio
Identifier:		KK2-0022
Identifier (URI):		http://catalog.paradisec.org.au/repository/KK2/0022
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/KK2/0022/KK2-0022-A.wav
		http://catalog.paradisec.org.au/repository/KK2/0022/KK2-0022-A.mp3
		http://catalog.paradisec.org.au/repository/KK2/0022/KK2-0022-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:KK2-0022
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