eskabetse
Cebuano edit
Etymology edit
From Spanish escabeche, from Andalusian Arabic, from Arabic اَلسِّكْبَاجَة (as-sikbāja), feminine of سِكْبَاج (sikbāj), from Middle Persian *sḵbʾk' (*sikbāg) (whence Persian سکبا (sekbâ)).
Pronunciation edit
- Hyphenation: es‧ka‧bet‧se
Noun edit
eskabetse
- escabeche; a dish of fried fish in sweet and sour sauce (shredded carrots, shredded red bell peppers, shredded ginger, onions, spring onions and garlic cooked in vinegar or pineapple juice)
Verb edit
eskabetse
Tagalog edit
Alternative forms edit
Etymology edit
Borrowed from Spanish escabeche, from Andalusian Arabic اَلسُّكَّبَاج (as-sukkabáj), from Arabic اَلسِّكْبَاجَة (as-sikbāja). Compare English sikbaj.
Pronunciation edit
Noun edit
eskabetse (Baybayin spelling ᜁᜐ᜔ᜃᜊᜒᜆ᜔ᜐᜒ)
- escabeche (poached or fried fish marinated in vinegar)
Derived terms edit
See also edit
Further reading edit
- “eskabetse”, in Pambansang Diksiyonaryo | Diksiyonaryo.ph, Manila, 2018