AuthorBiteSized
Rough chop the chili, ginger, onion, and shiitake mushrooms. Put all in a blender/ food processor along with the garlic and blend until it's paste-like.
In a large pot saute the paste mixture in some oil for 30-45 seconds. Add the bagoong and lemongrass and saute until fragrant.
Add the coconut milk and coconut cream.Let it simmer for 25-30 minutes. Take out the lemongrass, and add the kangkong leaves. Stir it in until there are no more kangkong clumps.
Season with fish sauce and white pepper. Bring it to a boil. Once the kangkong is warmed through it is ready.
Toss the pasta with the kangkong cream sauce, and serve optionally with tinapa flakes.
Ingredients
Directions
Rough chop the chili, ginger, onion, and shiitake mushrooms. Put all in a blender/ food processor along with the garlic and blend until it's paste-like.
In a large pot saute the paste mixture in some oil for 30-45 seconds. Add the bagoong and lemongrass and saute until fragrant.
Add the coconut milk and coconut cream.Let it simmer for 25-30 minutes. Take out the lemongrass, and add the kangkong leaves. Stir it in until there are no more kangkong clumps.
Season with fish sauce and white pepper. Bring it to a boil. Once the kangkong is warmed through it is ready.
Toss the pasta with the kangkong cream sauce, and serve optionally with tinapa flakes.
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