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

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• Southern Min
  • (Hokkien: Xiamen, General Taiwanese)
    • Pe̍h-ōe-jī: kôe-chiap
    • Tâi-lô: kuê-tsiap
    • Phofsit Daibuun: koeciab
    • Sinological IPA (Xiamen): /kue²⁴⁻²² t͡siap̚³²/
    • Sinological IPA (Taipei): /kue²⁴⁻¹¹ t͡siap̚³²/

Noun

膎汁

1. (Hokkien, dated) fish sauce; brine of pickled fish or shellfish

Synonyms

• (Hokkien) 膎汁仔

Descendants

• → Kapampangan: kesiap (“fish sauce”)
• → Malay: kecap, kicap (“any dark clear sauce”)
  • Peranakan Indonesian: ketjap (“soy sauce”)
    • → Dutch: ketjap
• → 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] (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