膎汁
Chinese
| preserved fish | juice | ||
|---|---|---|---|
| simp. and trad. (膎汁) |
膎 | 汁 | |
| alternative forms | 鮭汁／鲑汁 | ||
Pronunciation
- Southern Min (Hokkien, POJ): kôe-chiap
- Southern Min
- (Hokkien: Xiamen, General Taiwanese)
- Pe̍h-ōe-jī: kôe-chiap
- Tâi-lô: kuê-tsiap
- Phofsit Daibuun: koeciab
- IPA (Xiamen): /kue²⁴⁻²² t͡siap̚³²/
- IPA (Taipei): /kue²⁴⁻¹¹ t͡siap̚³²/
- (Hokkien: Xiamen, General Taiwanese)
Noun
膎汁
Synonyms
- (Hokkien) 膎汁仔
Descendants
- → Kapampangan: kesiap (“fish sauce”)
- → Malay: kicap (“soy sauce”)
- →? English: ketchup (probable but uncertain) (see there for further descendants)
- → Peranakan Indonesian: ketjap (“soy sauce”)
- → Spanish: quéchap (“fish sauce”)
- → Sundanese: kécap (“soy sauce”)
- → Tagalog: ketsap (“fish sauce”), quechap (“fish sauce”)
Further reading
- 小川尚義 (OGAWA Naoyoshi), editor (1931–1932), “コエ チァプ 鮭汁。”, in 臺日大辭典 [Taiwanese-Japanese Dictionary][1] (overall work in Hokkien and Japanese), Taihoku: Government-General of Taiwan, →OCLC, page 462
- Douglas, Carstairs (1873), “kôe-chiap”, in Chinese-English Dictionary of the Vernacular or Spoken Language of Amoy, With the Principal Variations of the Chang-chew and Chin-chew Dialects. (overall work in Hokkien and English), London: Trübner & Co., page 46; New Edition, With Corrections by the Author., Thomas Barclay, Lîm Iàn-sîn 林燕臣, London: Publishing Office of the Presbyterian Church of England, 1899, page 46
- Douglas, Carstairs (1873), “kôe [R. hâi, a sort of fish], (C. kê; Cn. kö̂e) ... kôe-chiap”, in Chinese-English Dictionary of the Vernacular or Spoken Language of Amoy, With the Principal Variations of the Chang-chew and Chin-chew Dialects. (overall work in Hokkien and English), London: Trübner & Co., page 242; New Edition, With Corrections by the Author., Thomas Barclay, Lîm Iàn-sîn 林燕臣, London: Publishing Office of the Presbyterian Church of England, 1899, page 242