Originally, ayam lodho was not an everyday meal but a special dish served during traditional ceremonies, communal feasts, or thanksgiving rituals held by local communities. However, over time, it has become a popular menu item in restaurants and food stalls. In fact, several eateries in southern East Java specialize in ayam lodho as their main dish. Its popularity continues to grow due to its unique taste and distinctive cooking method.
Visually, ayam lodho may resemble opor ayam, as both use coconut milk as a base for their broth. However, the taste and cooking methods differ significantly. Opor ayam has a savory flavor with a hint of sweetness, while ayam lodho is richer, spicier, and has a unique smoky aroma. This difference comes from the way the chicken is prepared—before being cooked in spiced coconut milk, the chicken is first grilled or smoked until it is half-cooked. This technique not only enhances the dish with a deep smokey flavor but also helps maintain the chicken's texture, keeping it firm and juicy.
The cooking process begins by grilling or smoking the chicken over low heat until it reaches a half-cooked state. Then, the chicken is simmered in a coconut milk broth infused with various spices, including shallots, garlic, candlenuts, turmeric, coriander, and a blend of red chili and bird’s eye chili for an added spicy kick. To achieve a more intense and well-balanced flavor, ayam lodho is often left to rest overnight before serving. This process allows the thick coconut milk to undergo slight natural fermentation, enhancing the depth of flavor as the spices fully absorb into the chicken.
Ayam lodho is traditionally served with nasi gurih (savory rice) or nasi uduk, along with side dishes such as urap (mixed vegetables with grated coconut) or boiled cassava leaves. In some areas, it is also enjoyed with lontong (rice cakes) or tiwul, a cassava-based food commonly consumed in the southern parts of East Java. You can easily find ayam lodho in restaurants in Ponorogo, Trenggalek, Tulungagung, Blitar, and Kediri.
With its unique cooking method and rich blend of spices, ayam lodho is not just a delicious traditional dish but also a cherished part of East Java’s culinary heritage that continues to be enjoyed today.