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.
Servings 0