OLAC Record: Nawhpu a lam (How to make fermented soybeans) with English translation

OLAC Record
oai:paradisec.org.au:KK1-0198

Metadata

Title: Nawhpu a lam (How to make fermented soybeans) 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. Nawhpu a lam (How to make fermented soybeans) with English translation. MPEG/X-WAV/XML. KK1-0198 at catalog.paradisec.org.au. https://dx.doi.org/10.4225/72/59889196f316e

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) Firstly, what I said to chat with you is that I want to tell you a little bit about the difference between how to cook fermented soybeans in the past and these days. In the past, as you know, we used bamboo vessels, banana leaves. We also used another type of leaves called Sawk Sawk to make fermented soybeans. If you hold the leaves, it sounds sawk sawk sawk. That's why we called Sawk Sawk leaves. How we did was that we usually made a lot of fermented soybean at one time. After you made the fermented soybean, you had to pack it. Then, the fermented soybeans were put into the dried bamboo vessels and put next to the fireplace so that they lasted for several months. Some people added salt if they had. It was also OK without salt if there was not salt. But, without salt, the smell of fermented soybeans was not good anymore if it was getting long. It was called getting Hkang. Hkang meant having a bitter taste and bad smell. Thus, not to happen like that, the fermented soybeans were put and pressed in the fresh bamboo vessel. Some people who wanted chili and ginger also added chilies and gingers and pressed in the bamboo vessel. But, most people did not add chili and ginger because the children also needed to eat so they made with fermented soybean alone. Then, they were covered with banana leaves and cooked or roasted in the fireplace. It was cooked until all its water was gone. After it was cooked with the fresh bamboo in the fireplace, the burnt parts of the bamboo were cut, which remained the thin bamboo and it was put on the garap to dry (a layer that was built above a fireplace). When it was dried, if people needed to travel, the dried fermented soybean was brought to was given as a gift. Sometimes the bamboo was split and sometimes the whole bamboo with the delicious fermented soybean was given as a gift. It was showing love to each other. It was the technique that we used in the past to keep lastly the fermented soybean. There were two types of fermented soybean. If people wanted to eat quickly and it was to eat quickly, the chilies, gingers, a little bit of Jinghpaw alcohol, and salt were added to the fermented soybean and ate it after two to three days. It was called Naw Yen. The type of Naw Yen was no longer sticky but as the alcohol was included, the size of the soybean was got bigger. The smell and taste were also changed from a regular fermented soybean. But, what I want to tell you is that how we made the fermented soybean to keep last in the past. When we made soup, we sliced thinly the dried fermented soybean with a knife and put it into the soup. What that looked like was the same as what we put monosodium glutamate or Katsubushi in Japan in the curries today. And, when we did salad or Jinghpaw biryani, instead of drying the fermented soybean, we put the dried fermented soybean that was kept in the bamboo after it was grilled and pounded a little bit. We used to eat so because in the highland, in the past, sun time was very short and there were also a lot of trees and forests. So, we did not dry a lot. Instead of drying with the sun, we just used to dry in the fireplace. Likewise, another thing is that we also made dried tea. As you know, the dried tea was needed to dry with the sun. If there was no sun, it needed to dry on the garap. But, sometimes, if the tea was not dry enough on the garap, the tea was put and pressed in the fresh bamboo vessel. Then, it was cooked or roasted in the fire. After it was cooked, it became like today's sticky rice with bamboo and we dried so. After it was dried, the burnt parts of the bamboo were cut and put with the bamboo vessel on the garap. The dried tea was called Hpa Dik. The hard dried tea was sliced with a knife and put in the boiled water or into the water pot. When we also gave gifts to others, we also used to give the dried tea to let them know how much it was good. The Hpa Dik was with a block and long shape. In 2012 and 2013, my relatives who were from Man Wing and Kait Htik had given me Hpa Dik gift when they came to Myitkyina. It was blocks of dried tea. I think today's generation might not be seen anymore. So, the people the past make food like that to keep lastly. Nowadays, the trees are getting less and also very hot everywhere. There is also no more garap and fireplace in the houses. So, people, these days do not know any more about it. Now, it is also very easy to dry tea leaves. Just to show in the sun for one to two days so it gets dried very easily. In the past, we used to do as I told because the sun time was very short. It is about Hpa Dik that I wanted to tell you about. Transcription (Lu Awng) E shawng ningnan i an jahta na lam gaw ndai anhte moi prat na nawhpu galaw ai nawhpu (natto) i dai galaw ai hte seng nna ya prat na hte loi shai ai lam hpe kachyi mi tsun dan mayu ai. Moi prat gaw chye hte maren anhte oh ra dumlawng ni lang ai i kawa dumlawng ni lang ai lahpaw lang ai, lahpaw anhte gaw nawhpu galaw ai lahpaw hpe gaw sawk sawk lahpaw nga dai gaw lang dat yang hkrawp hkrawp nga sawk sawk nga majaw sawk sawk lahpaw nga e dai baw hte nawhpu hpe galaw ai. Galaw ai shaloi gaw anhte kalang galaw jang bumga hkan gaw law law galaw ai. Galaw nna she dai hpe makai da ai. Shingrai na dai hpe anhte gaw kawa dumlawng jahkraw hkan e anhte gaw dik nna ndai wan makau kaw tawn da na shata law law lang i law law lang shata nhtoi law law na hkra mai lang na matu dai hku lang ai, dai gaw nkau gaw jum, jum lu ai ni gaw jum bang ai le, jum nlu ai ten mung jum n bang ai sha mung galaw ai, raitim mung jum nlu ai ten gaw jum n bang jang gaw shi na na tawn rai yang e ndai sama n kaja wa ai. Hkang wa ai, hkang ai nga gaw hka nna sama nkaja mat wa ai hpe hkang ai nga i. Dai majaw gaw dai zawn nbyin na matu gaw anhte kawa katsing kaw e dai nawhpu hpe e dik ai, dik nna dai kaw anhte gaw e nkau gaw nkau ra ai ni chyawm gaw majap ni shanam ni bang nna dik ai ni mung nga ai. Tim nra ai ni law malawng chyawm gaw ma ni hpa ni mung sha na majaw shanam ni majap ni nbang ai i, nawhpu gaman sha dik nna she dai kawa hpe anhte lahpaw hte ngap gap nna she ndai wan mang kaw kapung ai. Kapung ai kapung nna kata na hka ni yawng htawng hkra kapung ngut jang she dai e bai gaw kahpung ai re majaw gaw makau de na ndai hkat mat ai daw hpe anhte gaw sep nna ah hpa sha re i kawa hpe ah hpa sha rai tawn na dai e garap ntsa kaw garap nga wan mang na ntsa kaw dai kaw bai anhte gaw tawn da nna jahkraw ai. Jahkraw da ai, jahkraw da na she dai e anhte gaw bu hkawm nna shing nre na la ma ma oh hkawm na kumhpa jaw mayu ai dai zawn re jang gaw anhte dai e mi na tsun ai hku kapung da ai nawhpu jahkraw hpe dai hpe gala ga nna she anhte gaw dai hpe e nkau gaw ngala ga ai dai hku madu na mu ai nawhpu hpe masha ni hpe jaw sha na matu kumhpa jaw ai. Dai gaw tsawra myit madun hkat ai, nawhpu hpe moi prat de anhte na na lang na matu lang ai na tawn da ai na anhte na (techanic) i anhte na ganing rai na anhte mazing wa ai ngu dai hpe e ya nang hpe tsun dan ai lam rai nga ai. Dai hte maren ndai nawhpu e sha anhte gaw myu 2 nga ai. Lawan wan sha nna anhte gaw sha na matu rai jang gaw ndai shanam, majap ni hte bang nna tsa mu ai tsa i jinghpaw chyaru tsa kachyi mi bang, jum bang rai na gayau nna dai hpe she 2, 3 ya dang tawn ai, dai e gaw shing rai na sha ai mung nga ai. Dai gaw anhte gaw nawyen nga i. Nawyen nawhpu yen mat ai hpe nawyen nga, nawyen rai jang gaw shi gaw ndai nyen ai gaw nnga sai, raitim mung i tsa lawm ai majaw gaw shi a na sama hte ah tum grau kaba wa ai. Sama hte ndai shi na namchyim nawhpu hte nre sha nawhpu kaw na shi kaga namchyim bai galai mat ai dai hpe nawyen hku sha ai lam nga ai. Tim ya ngai nang hpe tsun dan mayu ai gaw dai anhte na na lang hkra nawhpu hpe e moi prat hta kwa ndum kaw dik nna kapung nna jahkraw nna na na lang hkra na na lu lang na matu lang ai dai lam hpe tsun dan mayu ai re. Lang jang gaw anhte dai nawhpu jahkraw dai hpe she ndai shat mai ntsin ni dun da i, hka prut ai hte dai kaw jum majap bang na anhte nawhpu bang ai shaloi mi tsun ai dai hpe e nhtu hte n hkyi hte kachyi mi set set set re mawt nna dai bang ai. Dai gaw hpa baw hte bung a ta nga yang ya prat gaw anhte ndai ( ahcho monk) ni hpa ni japan ga na ( katsubushi ) bang ai zawn re na dai lang ai lachyum hte maren sha re. Shingrai nna anhte oh ra namlap ni gayau sha shaloi shing nrai jang gaw shat jam ni jam ai shaloi mung nawhpu jahkraw na malai ya tsun ai dai hpe e wan kachyi mi ka-ang nna htu nna bang ai i, jat jam ni bang ai shaloi e dai gaw anhte nawhpu jahkraw na malai kapung nna lang ai re ngu, hpa majaw i nga bumga gaw moi gaw jan nau npru ai jan nau npru ai jahkring mi sha re i, moi prat gaw ndai hpun kawa law ai majaw maling law ai majaw, dai majaw anhte gaw law law jahkraw lang ai ngu nnga ai. Anhte jinghpaw ni gaw njahkraw ai jan hta jahkraw na malai anhte gaw oh ra wan garap kaw yawng garai nna she dai hku lang ai re. Dai hte maren bai langai mi gaw hpalap anhte hpa hka i, hpahka hpe anhte (yoyo) hpahka, hpahkraw galaw ai hpahkraw dai hpe mung anhte gaw kalang lang gaw anhte ndai hpahkraw ngu gaw chye hte maren ndai jan lam ra ai, jahkraw kau ra ai, hpalap hpe galaw ngut ai hpang hpahkraw galaw ngut jang, dai jan nnga jang gaw anhte mi tsun ai garap kaw she anhte garau nna garap kaw garau nna jahkraw ai. Raitim mung dai garap mung kalang lang gaw ndang garau ai shaloi gaw anhte gara hku galaw a ta nga jang gaw, hpahkraw dai hpe she anhte hpalap byin wa hpalap byin sai shaloi, hpalap n jahkraw ai sha she, anhte gaw dai e kawa ndum kaw bai anhte gaw dik nna, kawa katsing ndum kaw bai dik, dik nna she dai e bai ah tsawm sha dik nna magap gap nna wan kaw bai kapung ai. Kapung nna she dai e gaw anhte ya na prat gaw hkaulam pung i myen hku gaw (pangtinkyi) nga i, hkaulam pung zawn zawn re na mi na nawhpu mung maren ya na ndai mung dai zawn re na dai zawn re kapung nna hpalap hpe jahkraw ai. Jahkraw nna dai hpe lu sa i nga jang mung makau na wan hkru ai hpe shi se kau na dai e bai shi na ndai pung hte rau garap ntsa e bai tawn nna bai galaw jahkraw ai. Jahkraw nna ndai hpahkraw ndai hpe mung anhte dai hpe gaw anhte hpa dik nga i, hpadik hpahkraw hpadik nga ai. Hpadik dai hpe mung mi zawn ai hpa ja ja ran ran rai dai hpe anhte gaw hpahka lu ai shaloi dai hpe hpumlum kaw e she nrai jang e hpum lum di kaw e anhte nhtu hte bai set set rai na mawt nna bang ai. Masha ni hpe kumhpa jaw ai shaloi mung anhte madu na hpahka kade hkrak ai ngu dai hpe hpahkraw dai hpe kumhpa jaw ai. Dai hpa dik dai hpe dai tawng tawng rai galu law ai. Anhte kaw pyi gaw hto bum ga de na anhte banggaw ga mawin makau de kaihtik makau de na anhte buga makau de na jinghku ni nang ngai myikyina lai wa sai 2012, 13 ning daram du hkra kalang lang shanhte kumhpa jaw ai nga ai. Le de na shagun ya ai nga ai, hpahkraw dan re na hpahkraw tawng, ya prat na anhte ma ni kashu kasha ni ya prat na ni gaw dan re mu pyi nmu ga na sai dai, dan re na anhte gaw moi prat na ni gaw mi na tsun ai ah rung ah rai hpe na na mai lang hkra hpa hkraw hpe mung hpa dik dik nna dai hku shingrai nna lang ga ai ngu. Ya prat gaw hpun kawa nnga mat wa sai, jan grai ja ai shara magup jan chyu ja, jan chyu ja rai na, ya anhte gaw nta kaw garap ngu ai wan htum ngu nnga sai, garap ngu mung nnga nra mat sai i, dai majaw gaw ya prat na ni gaw dan re nna anhte jinghpaw ni hpa dik dan re galaw ai hpe gaw kadai nmu yu nchye mat sai. Dai gaw ya gaw yawng hpahkraw, hpahkraw hkraw nna hpalap lu ai ni hpahkraw hkraw nna dai hku sha jahkring rai yang hkraw mat sai, lani mi 2 ya reng gaw grai hkraw mat sai, ya prat gaw nau pyi hkraw lai, moi gaw dai hku nre sha jan nau nnga ai majaw jan lu ai aten kadun ai majaw moi prat gaw dai hku dan re ga ai ngu. E dai lam hpadik hte seng nna ya nang hpe langai mi ma tsun dan mayu ai re. . Language as given: Jinghpaw

Format: Digitised: no Media: Audio

Identifier: KK1-0198

Identifier (URI): http://catalog.paradisec.org.au/repository/KK1/0198

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/KK1/0198/KK1-0198-A.mp3

http://catalog.paradisec.org.au/repository/KK1/0198/KK1-0198-A.wav

http://catalog.paradisec.org.au/repository/KK1/0198/KK1-0198-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

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OaiIdentifier: oai:paradisec.org.au:KK1-0198

DateStamp: 2021-09-06

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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:KK1-0198
Up-to-date as of: Fri Sep 29 1:54:45 EDT 2023

Metadata
Title:		Nawhpu a lam (How to make fermented soybeans) 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. Nawhpu a lam (How to make fermented soybeans) with English translation. MPEG/X-WAV/XML. KK1-0198 at catalog.paradisec.org.au. https://dx.doi.org/10.4225/72/59889196f316e
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) Firstly, what I said to chat with you is that I want to tell you a little bit about the difference between how to cook fermented soybeans in the past and these days. In the past, as you know, we used bamboo vessels, banana leaves. We also used another type of leaves called Sawk Sawk to make fermented soybeans. If you hold the leaves, it sounds sawk sawk sawk. That's why we called Sawk Sawk leaves. How we did was that we usually made a lot of fermented soybean at one time. After you made the fermented soybean, you had to pack it. Then, the fermented soybeans were put into the dried bamboo vessels and put next to the fireplace so that they lasted for several months. Some people added salt if they had. It was also OK without salt if there was not salt. But, without salt, the smell of fermented soybeans was not good anymore if it was getting long. It was called getting Hkang. Hkang meant having a bitter taste and bad smell. Thus, not to happen like that, the fermented soybeans were put and pressed in the fresh bamboo vessel. Some people who wanted chili and ginger also added chilies and gingers and pressed in the bamboo vessel. But, most people did not add chili and ginger because the children also needed to eat so they made with fermented soybean alone. Then, they were covered with banana leaves and cooked or roasted in the fireplace. It was cooked until all its water was gone. After it was cooked with the fresh bamboo in the fireplace, the burnt parts of the bamboo were cut, which remained the thin bamboo and it was put on the garap to dry (a layer that was built above a fireplace). When it was dried, if people needed to travel, the dried fermented soybean was brought to was given as a gift. Sometimes the bamboo was split and sometimes the whole bamboo with the delicious fermented soybean was given as a gift. It was showing love to each other. It was the technique that we used in the past to keep lastly the fermented soybean. There were two types of fermented soybean. If people wanted to eat quickly and it was to eat quickly, the chilies, gingers, a little bit of Jinghpaw alcohol, and salt were added to the fermented soybean and ate it after two to three days. It was called Naw Yen. The type of Naw Yen was no longer sticky but as the alcohol was included, the size of the soybean was got bigger. The smell and taste were also changed from a regular fermented soybean. But, what I want to tell you is that how we made the fermented soybean to keep last in the past. When we made soup, we sliced thinly the dried fermented soybean with a knife and put it into the soup. What that looked like was the same as what we put monosodium glutamate or Katsubushi in Japan in the curries today. And, when we did salad or Jinghpaw biryani, instead of drying the fermented soybean, we put the dried fermented soybean that was kept in the bamboo after it was grilled and pounded a little bit. We used to eat so because in the highland, in the past, sun time was very short and there were also a lot of trees and forests. So, we did not dry a lot. Instead of drying with the sun, we just used to dry in the fireplace. Likewise, another thing is that we also made dried tea. As you know, the dried tea was needed to dry with the sun. If there was no sun, it needed to dry on the garap. But, sometimes, if the tea was not dry enough on the garap, the tea was put and pressed in the fresh bamboo vessel. Then, it was cooked or roasted in the fire. After it was cooked, it became like today's sticky rice with bamboo and we dried so. After it was dried, the burnt parts of the bamboo were cut and put with the bamboo vessel on the garap. The dried tea was called Hpa Dik. The hard dried tea was sliced with a knife and put in the boiled water or into the water pot. When we also gave gifts to others, we also used to give the dried tea to let them know how much it was good. The Hpa Dik was with a block and long shape. In 2012 and 2013, my relatives who were from Man Wing and Kait Htik had given me Hpa Dik gift when they came to Myitkyina. It was blocks of dried tea. I think today's generation might not be seen anymore. So, the people the past make food like that to keep lastly. Nowadays, the trees are getting less and also very hot everywhere. There is also no more garap and fireplace in the houses. So, people, these days do not know any more about it. Now, it is also very easy to dry tea leaves. Just to show in the sun for one to two days so it gets dried very easily. In the past, we used to do as I told because the sun time was very short. It is about Hpa Dik that I wanted to tell you about. Transcription (Lu Awng) E shawng ningnan i an jahta na lam gaw ndai anhte moi prat na nawhpu galaw ai nawhpu (natto) i dai galaw ai hte seng nna ya prat na hte loi shai ai lam hpe kachyi mi tsun dan mayu ai. Moi prat gaw chye hte maren anhte oh ra dumlawng ni lang ai i kawa dumlawng ni lang ai lahpaw lang ai, lahpaw anhte gaw nawhpu galaw ai lahpaw hpe gaw sawk sawk lahpaw nga dai gaw lang dat yang hkrawp hkrawp nga sawk sawk nga majaw sawk sawk lahpaw nga e dai baw hte nawhpu hpe galaw ai. Galaw ai shaloi gaw anhte kalang galaw jang bumga hkan gaw law law galaw ai. Galaw nna she dai hpe makai da ai. Shingrai na dai hpe anhte gaw kawa dumlawng jahkraw hkan e anhte gaw dik nna ndai wan makau kaw tawn da na shata law law lang i law law lang shata nhtoi law law na hkra mai lang na matu dai hku lang ai, dai gaw nkau gaw jum, jum lu ai ni gaw jum bang ai le, jum nlu ai ten mung jum n bang ai sha mung galaw ai, raitim mung jum nlu ai ten gaw jum n bang jang gaw shi na na tawn rai yang e ndai sama n kaja wa ai. Hkang wa ai, hkang ai nga gaw hka nna sama nkaja mat wa ai hpe hkang ai nga i. Dai majaw gaw dai zawn nbyin na matu gaw anhte kawa katsing kaw e dai nawhpu hpe e dik ai, dik nna dai kaw anhte gaw e nkau gaw nkau ra ai ni chyawm gaw majap ni shanam ni bang nna dik ai ni mung nga ai. Tim nra ai ni law malawng chyawm gaw ma ni hpa ni mung sha na majaw shanam ni majap ni nbang ai i, nawhpu gaman sha dik nna she dai kawa hpe anhte lahpaw hte ngap gap nna she ndai wan mang kaw kapung ai. Kapung ai kapung nna kata na hka ni yawng htawng hkra kapung ngut jang she dai e bai gaw kahpung ai re majaw gaw makau de na ndai hkat mat ai daw hpe anhte gaw sep nna ah hpa sha re i kawa hpe ah hpa sha rai tawn na dai e garap ntsa kaw garap nga wan mang na ntsa kaw dai kaw bai anhte gaw tawn da nna jahkraw ai. Jahkraw da ai, jahkraw da na she dai e anhte gaw bu hkawm nna shing nre na la ma ma oh hkawm na kumhpa jaw mayu ai dai zawn re jang gaw anhte dai e mi na tsun ai hku kapung da ai nawhpu jahkraw hpe dai hpe gala ga nna she anhte gaw dai hpe e nkau gaw ngala ga ai dai hku madu na mu ai nawhpu hpe masha ni hpe jaw sha na matu kumhpa jaw ai. Dai gaw tsawra myit madun hkat ai, nawhpu hpe moi prat de anhte na na lang na matu lang ai na tawn da ai na anhte na (techanic) i anhte na ganing rai na anhte mazing wa ai ngu dai hpe e ya nang hpe tsun dan ai lam rai nga ai. Dai hte maren ndai nawhpu e sha anhte gaw myu 2 nga ai. Lawan wan sha nna anhte gaw sha na matu rai jang gaw ndai shanam, majap ni hte bang nna tsa mu ai tsa i jinghpaw chyaru tsa kachyi mi bang, jum bang rai na gayau nna dai hpe she 2, 3 ya dang tawn ai, dai e gaw shing rai na sha ai mung nga ai. Dai gaw anhte gaw nawyen nga i. Nawyen nawhpu yen mat ai hpe nawyen nga, nawyen rai jang gaw shi gaw ndai nyen ai gaw nnga sai, raitim mung i tsa lawm ai majaw gaw shi a na sama hte ah tum grau kaba wa ai. Sama hte ndai shi na namchyim nawhpu hte nre sha nawhpu kaw na shi kaga namchyim bai galai mat ai dai hpe nawyen hku sha ai lam nga ai. Tim ya ngai nang hpe tsun dan mayu ai gaw dai anhte na na lang hkra nawhpu hpe e moi prat hta kwa ndum kaw dik nna kapung nna jahkraw nna na na lang hkra na na lu lang na matu lang ai dai lam hpe tsun dan mayu ai re. Lang jang gaw anhte dai nawhpu jahkraw dai hpe she ndai shat mai ntsin ni dun da i, hka prut ai hte dai kaw jum majap bang na anhte nawhpu bang ai shaloi mi tsun ai dai hpe e nhtu hte n hkyi hte kachyi mi set set set re mawt nna dai bang ai. Dai gaw hpa baw hte bung a ta nga yang ya prat gaw anhte ndai ( ahcho monk) ni hpa ni japan ga na ( katsubushi ) bang ai zawn re na dai lang ai lachyum hte maren sha re. Shingrai nna anhte oh ra namlap ni gayau sha shaloi shing nrai jang gaw shat jam ni jam ai shaloi mung nawhpu jahkraw na malai ya tsun ai dai hpe e wan kachyi mi ka-ang nna htu nna bang ai i, jat jam ni bang ai shaloi e dai gaw anhte nawhpu jahkraw na malai kapung nna lang ai re ngu, hpa majaw i nga bumga gaw moi gaw jan nau npru ai jan nau npru ai jahkring mi sha re i, moi prat gaw ndai hpun kawa law ai majaw maling law ai majaw, dai majaw anhte gaw law law jahkraw lang ai ngu nnga ai. Anhte jinghpaw ni gaw njahkraw ai jan hta jahkraw na malai anhte gaw oh ra wan garap kaw yawng garai nna she dai hku lang ai re. Dai hte maren bai langai mi gaw hpalap anhte hpa hka i, hpahka hpe anhte (yoyo) hpahka, hpahkraw galaw ai hpahkraw dai hpe mung anhte gaw kalang lang gaw anhte ndai hpahkraw ngu gaw chye hte maren ndai jan lam ra ai, jahkraw kau ra ai, hpalap hpe galaw ngut ai hpang hpahkraw galaw ngut jang, dai jan nnga jang gaw anhte mi tsun ai garap kaw she anhte garau nna garap kaw garau nna jahkraw ai. Raitim mung dai garap mung kalang lang gaw ndang garau ai shaloi gaw anhte gara hku galaw a ta nga jang gaw, hpahkraw dai hpe she anhte hpalap byin wa hpalap byin sai shaloi, hpalap n jahkraw ai sha she, anhte gaw dai e kawa ndum kaw bai anhte gaw dik nna, kawa katsing ndum kaw bai dik, dik nna she dai e bai ah tsawm sha dik nna magap gap nna wan kaw bai kapung ai. Kapung nna she dai e gaw anhte ya na prat gaw hkaulam pung i myen hku gaw (pangtinkyi) nga i, hkaulam pung zawn zawn re na mi na nawhpu mung maren ya na ndai mung dai zawn re na dai zawn re kapung nna hpalap hpe jahkraw ai. Jahkraw nna dai hpe lu sa i nga jang mung makau na wan hkru ai hpe shi se kau na dai e bai shi na ndai pung hte rau garap ntsa e bai tawn nna bai galaw jahkraw ai. Jahkraw nna ndai hpahkraw ndai hpe mung anhte dai hpe gaw anhte hpa dik nga i, hpadik hpahkraw hpadik nga ai. Hpadik dai hpe mung mi zawn ai hpa ja ja ran ran rai dai hpe anhte gaw hpahka lu ai shaloi dai hpe hpumlum kaw e she nrai jang e hpum lum di kaw e anhte nhtu hte bai set set rai na mawt nna bang ai. Masha ni hpe kumhpa jaw ai shaloi mung anhte madu na hpahka kade hkrak ai ngu dai hpe hpahkraw dai hpe kumhpa jaw ai. Dai hpa dik dai hpe dai tawng tawng rai galu law ai. Anhte kaw pyi gaw hto bum ga de na anhte banggaw ga mawin makau de kaihtik makau de na anhte buga makau de na jinghku ni nang ngai myikyina lai wa sai 2012, 13 ning daram du hkra kalang lang shanhte kumhpa jaw ai nga ai. Le de na shagun ya ai nga ai, hpahkraw dan re na hpahkraw tawng, ya prat na anhte ma ni kashu kasha ni ya prat na ni gaw dan re mu pyi nmu ga na sai dai, dan re na anhte gaw moi prat na ni gaw mi na tsun ai ah rung ah rai hpe na na mai lang hkra hpa hkraw hpe mung hpa dik dik nna dai hku shingrai nna lang ga ai ngu. Ya prat gaw hpun kawa nnga mat wa sai, jan grai ja ai shara magup jan chyu ja, jan chyu ja rai na, ya anhte gaw nta kaw garap ngu ai wan htum ngu nnga sai, garap ngu mung nnga nra mat sai i, dai majaw gaw ya prat na ni gaw dan re nna anhte jinghpaw ni hpa dik dan re galaw ai hpe gaw kadai nmu yu nchye mat sai. Dai gaw ya gaw yawng hpahkraw, hpahkraw hkraw nna hpalap lu ai ni hpahkraw hkraw nna dai hku sha jahkring rai yang hkraw mat sai, lani mi 2 ya reng gaw grai hkraw mat sai, ya prat gaw nau pyi hkraw lai, moi gaw dai hku nre sha jan nau nnga ai majaw jan lu ai aten kadun ai majaw moi prat gaw dai hku dan re ga ai ngu. E dai lam hpadik hte seng nna ya nang hpe langai mi ma tsun dan mayu ai re. . Language as given: Jinghpaw
Format:		Digitised: no Media: Audio
Identifier:		KK1-0198
Identifier (URI):		http://catalog.paradisec.org.au/repository/KK1/0198
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/KK1/0198/KK1-0198-A.mp3
		http://catalog.paradisec.org.au/repository/KK1/0198/KK1-0198-A.wav
		http://catalog.paradisec.org.au/repository/KK1/0198/KK1-0198-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:KK1-0198
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