Fig. 2

Rawon seasoning inside a stone mortar. From left to right, top row: lemon grass, kaffir lime leaves, red chili. Second row: turmeric, ginger, galangal, candlenut, coriander, fermented shrimp paste (terasi). Third row: Keluak. Bottom row: sugar and salt, shallot, garlic, fennel seeds. Note: own work