In Malay, it is known as "batu lesung". Large stone mortars, with long (2–3 foot) wood pestles were used in West Asia to grind meat for a type of meatloaf, or kibbeh, as well as the hummus variety known as masabcha. In Indonesia and the Netherlands mortar is known as "Cobek" or "Tjobek" and pestle is known as "Ulekan" or "Oelekan". The chobek is shaped lke a deep saucer or plate. The ulekan is either pistol-shaped or an ovoid. It is often used to make fresh sambal, a spicy chili condiment, hence the "sambal ulek/oelek" denote its process using pestle. It is also used to grind peanut and other ingredients to make peanut sauce for gado-gado.