Pom (dish) used as an ingredient in preparing "pom". The main stem or corm is most frequently designated as "pomtajer" or "pongtaya" (lit. the tajer/taya for "pom"). The first published description of "pom" comes from the "Encyclopedie van Nederlandsch West-Indië" (1914–1917) which describes the dish as follows: ‘the big tajer, of which the stalk grows above the earth, is grated and treated with the juice of bitter oranges, afterwards with chicken or fish, made into a pie, which dish is known as "pom".’ The basic preparation method is sautéed chicken pieces between two layers of raw, grated "pomtajer", mixed with citrus juice
Side dish dish, the term "side" usually refers to a smaller portion served as a side dish, rather than a larger, main dish-sized serving. For example, a "side salad" usually served in a small bowl or salad plate, in contrast to a large dinner-plate-sized entrée salad. A typical American meal with a meat-based main dish might include one vegetable side dish, sometimes in the form of a salad, and one starch side dish, such as bread, potatoes, rice, or pasta. Some common side dishes include: Some restaurants offer a limited selection of side dishes which are included with the price of the