Thank you all for the very informative and interesting exchange of ideas here.
Cattan, the nangka tanah occurs in the Philippines too but I've never seen the live tree. My aunt who used to work with the Department of Agriculture was the one who first told me about it. You are right, there is quite a number of local langka varieties, some so yellow, some pale but still sweet, some fruits are so large, others are more modest in size.
Shiram and Lijun, we cook unripe langka as viand, often in coconut milk with fish or meat, sometimes in broth, and sometimes in salads. the "ginataan" Cattan was referring to is a stand-alone snack, or dessert, best eaten on cold, rainy days. It uses ripe langka.
Now the marang (Artocarpus odoratissimus) is in season here and they are all over the city, sold in stalls and sidewalks everywhere. I am so sure you have this in your countries too. Both the durian and the marang only occurs naturally on Mindanao island and my province has many of these.
We may live in different countries and call our recipes by different names. But now I am learning from you guys that many of these are similar. We are all Southeast Asian after all. We are so blessed to have all these natural wealth other people could just dream of.