A family friend just returned from a trip to Singapore and dropped off half a kilo of these rather unusual looking pods. She thought I might know what they were called and how they were cooked. Huh? Stumped. They look like seriously large bataw or patani, but they have a glossy pod that are simply humongous, some 1.5 inches wide by say 4 inches long. Almost like seed pods on some trees! But they definitely seem like a relative of bataw or patani.
Do any of you know what they are? And what they are called? How I might cook them or are they included in other dishes? Any help you can provide would be greatly appreciated. Many thanks!