A species of native chestnut in Palawan locally known as barong-barong (𝘊𝘢𝘴𝘵𝘢𝘯𝘰𝘱𝘴𝘪𝘴 𝘦𝘷𝘢𝘯𝘴𝘪𝘪). I saw it just behind a rubber plantation. The tree grows up to 24 meters tall and produces fruit with a prickly exterior. Its scientific name is named after J. H. Evans, a governor of Palawan. The species can found in Palawan and Borneo. The seeds are edible and can be boiled or roasted. Mature fruits with seeds are preferred because young barong-barong are more astringent and bitter d

The secret for perfect roasted chestnuts? Blanch chestnuts in boiling water 2 minutes and drain. Bake at 180°C/360°F for 45 minutes! How to peel chestnut skin easily: the hack to try right now! So here's the best way to prepare chestnuts so their shells and icky hairy skins come off with the minimum of fuss! | Cookist Wow