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

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Tagalog

Etymology

Borrowed from Spanish escabeche.

Pronunciation

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

Noun

eskabetse

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

Derived terms

• eskabetsehin