錦瑙

Chinese

	brocade; embroidered work; bright
trad. (錦瑙)	錦	瑙
simp. (锦瑙)	锦	瑙
alternative forms	錦珯／锦珯

Etymology

This etymology is missing or incomplete. Please add to it, or discuss it at the Etymology scriptorium.
Particularly: “Related to 鹹滷 / 咸卤 (kiâm-lō͘)? as in blend of 鹹 / 咸 (kiâm, “viand”) +‎ 滷 / 卤 (lō͘, “to stew in soy sauce and spices”) as per Chan-Yap (1980)”

Pronunciation

Southern Min (Hokkien, POJ): gím-ló

Southern Min
- (Hokkien: Xiamen, General Taiwanese)
  - Pe̍h-ōe-jī: gím-ló
  - Tâi-lô: gím-ló
  - Phofsit Daibuun: gymloir
  - IPA (Kaohsiung): /ɡim⁴¹⁻⁴⁴ lɤ⁴¹/
  - IPA (Xiamen, Taipei): /ɡim⁵³⁻⁴⁴ lo⁵³/

Noun

錦瑙

(Hokkien) a dish of various ingredients combined and cooked together (usually savory mixed meats in a bowl)
錦瑙麵／锦瑙面 [Hokkien] ― gím-ló mī [Pe̍h-ōe-jī] ― kimlo with noodles

Descendants

→ Indonesian: kimlo
→ Tagalog: kimlo

References

Chan-Yap, Gloria (1980) “Hokkien Chinese borrowings in Tagalog”, in Pacific Linguistics, volume B, number 71 (PDF), Canberra, A.C.T. 2600.: The Australian National University, page 138
小川尚義 (OGAWA Naoyoshi), editor (1931–1932), “錦瑙”, in 臺日大辭典 [Taiwanese-Japanese Dictionary]‎^[1] (overall work in Hokkien and Japanese), Taihoku: Government-General of Taiwan, →OCLC
Douglas, Carstairs (1873) “gím-ló”, in Chinese-English Dictionary of the Vernacular or Spoken Language of Amoy, [With 1923 Supplement after the Appendix by Thomas Barclay, Shanghai: Commercial Press, Ltd.] edition (overall work in Hokkien and English), London: Trübner & Co., page 109; New Edition (With Chinese Character Glosses) edition, London: Presbyterian Church of England, 1899, page 109
Douglas, Carstairs (1873) “gím-ló”, in Chinese-English Dictionary of the Vernacular or Spoken Language of Amoy, [With 1923 Supplement after the Appendix by Thomas Barclay, Shanghai: Commercial Press, Ltd.] edition (overall work in Hokkien and English), London: Trübner & Co., page 315; New Edition (With Chinese Character Glosses) edition, London: Presbyterian Church of England, 1899, page 315