Gulai Kale and Tofu

The ingredients :

Kale, slice , wash and drain ( you can used Collard instead )
1 pack Tofu  ( slice to medium piece  2"x 2" )

1 turmeric leaf, (optional)
1 kaffer lime leaf
1 lemon grass (use the white steam only )
300 ml of coconut milk ( 1 can )
Salt  (1/2 tsp )
sugar (1/2 tsp)
2 tbsp  vegetable oil

Those ingredients   you mush grained  make it as paste:
5  pearl onion ( or shallots )
2 cloves garlic
1/2 tsp turmeric
1/2 Table spoon coriander
5 candlenut
2 red long pepper
Thai  chili pepper  * (* fine-grained) (if you like hot spicy)
2 "  of ginger
2 " of Galangal

Note : the photo show how much the ingredients you should used ..I forgot to put garlic on that plate



INSTRUCTIONS
1. Combine turmeric, Pearl onion ( or shallots), garlic, chiles, coriander. candlenut and ginger in a small food processor and purée, adding up to 4 tbsp. water, to form a smooth paste; set aside. Trim tip and root ends of lemongrass stalks and remove tough outer layer. Using a meat mallet, smash lemongrass to flatten and tie into a knot. also  using a meat mallet smash galangal

2. Heat oil in a 6-qt. pot over medium-low heat; add reserved paste and lemongrass and galangal, tumeric leaf and kaffer lime leaf ; cook, stirring often, until very fragrant, 10–12 minutes. Add sugar, salt, and coconut milk; bring to a simmer over medium heat. Add Tofu  , until boild then add Kale / collards; cook, stirring occasionally, until just tender, 20 minutes. Remove lemongrass and galangal ; season with salt  and serve warm . Eat with rice