eskabetse

Cebuano

Etymology

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

• Hyphenation: es‧ka‧bet‧se

Noun

eskabetse

1. 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

eskabetse

1. to cook or serve escabeche

Tagalog

Alternative forms

• escabeche

Etymology

Borrowed from Spanish escabeche, from Andalusian Arabic اَلسُّكَّبَاج (as-sukkabáj), from Arabic اَلسِّكْبَاجَة (as-sikbāja). Compare English sikbaj.

Pronunciation

• IPA^(key): /ʔeskaˈbet͡ʃe/, [ʔɛs.kɐˈbɛ.t͡ʃɛ]
• Hyphenation: es‧ka‧bet‧se

Noun

eskabetse (Baybayin spelling ᜁᜐ᜔ᜃᜊᜒᜆ᜔ᜐᜒ)

1. escabeche (poached or fried fish marinated in vinegar)

Derived terms

• eskabetsehin
• ieskabetse
• mag-eskabetse

 

See also

• agridulse

 

Further reading

• “eskabetse”, in Pambansang Diksiyonaryo | Diksiyonaryo.ph, Manila, 2018