After tough stages in the grand tours, it is important to recover well so that strength can be thrown again the next day. Such was the case in the past Tour de France. Lemper Ajam was one of the dishes the riders were served.

Lemper Ajam Ingredients:

Lemper roll:

• 100 grams of pokebowl rice
• 5 grams of mirin  
• 10 grams of coconut milk
• 5 grams of sugar
• 1 gram of salt

Ajam stuffing:

• 30 grams chicken breast
• 65 grams Jumbo pulled chicken with BBQ sauce 185g

Crust:

• 5 grams protein
• 5 grams tritordeum flour from De Bisschopsmolen
• 15 grams saitaku panko breadcrumbs
• olive oil spray

Jonas Vingegaard, Wout van Aert, Matteo Jorgenson and the others keep enjoying the Lemper Ajam made by the food coaches. 

Preparation:

• Dice the chicken breast and cook until done, mix the chicken breast with the Jumbo pulled chicken.
• Cook the pokebowl rice and drain.
• Boil the coconut milk with the mirin and sugar and add it to the rice let the rice cool slightly but process lukewarm.
• Put the rice on a foil and place the foil on a sushi roll mat, spread it out in a square section of 20 cm by 20 cm.
• Put the filling in the center of the rice and roll up tightly.
• Let the roll stiffen in the refrigerator.
• Then roll it through the tritordeum flour. Then pass it through egg whites and finally through panko. Fry crispy in a hot skillet with a little olive oil spray and serve with chili sauce.

Enjoy!