Fascinating Wonosobo

(photo by Barry Kusuma)


Do you want to escape from your routine and want to taste fresh air as well as see the beautiful sceneries? Let’s try to visit Wonosobo. I’ve been there some weeks ago. Wonosobo is located in the heart of Central Java. It is in a picturesque mountain landscape with an average temperature of 23 degrees Celsius. The cool mountain air here provides a refreshing break from the heat and the impressive mountain terrain provides a perfect backdrop to relax and soak up the peaceful atmosphere.

The mountains surrounding Wonosobo provide spectacular views. To the east of the region lie the majestic mountains of Gunung Sumbing and Gunung Sindoro, both dormant volcanoes. To the North is Gunung Perahu and to the West lies the Kulon Mountains. Water is also a natural feature of this place as the Serayu river flows through the region.

My first object in Wonosobo was Dieng Plateau. Dieng Plateau lies right across the border between the Wonosobo regency and the Banjarnegara regency.

The next objects were Pandhawa Temples. This group of temples consists of Arjuna, Gatotkaca, Bima, and Dwarawati temples group. Arjuna group is consisted of five temples which are built in two parallel lines; there are temples of Arjuna, Srikandi, Puntadewa and Sembadra. Gatotkaca group is located in foothills Pangonan, on the west side of Balekambang Lake.



I also visited Telaga Warna, Crater Sikidang, and Dieng Geothermal. Once you get to Wonosobo you will feel like you’ve been transported to another world, where the pace of life is slower and the crowds and heat of the city can be long forgotten.






Just Info:
1. It would be better if you arrive in Dieng in early morning since the weather in this area is unique. It’s sometimes get drizzle or foggy in the afternoon.
2. The best weather usually since six o’clock till 10 o’clock in the morning. So, be ready to visit any objects in Dieng at that period. But, if you are an adventure or foggy lover, the time is up to you.
3. Don’t forget to bring your camera since you’ll see many mesmerize views.

Wedding Dress dari Royal Sulam

All images Copyright Suzan Wen
For usage enquiries, please contact suzan.wen@yahoo.com

Sup Mangga dan Jeruk Mandarin
2 buah mangga matang
2 jeruk mandarin
2 sdm gula pasir
Es krim vanilla secukupnya
Strowberi segar sebagai hiasan

Cara Membuat:
1. Kupas mangga, iris dagingnya dan buang bijinya. Blender daging mangga hingga halus. Belah dua jeruk mandarin, kemudian peras dan ambil sarinya.
2. Campur jus mangga dengan air sari jeruk mandarin dan gula pasir. Aduk-aduk kemudian saring dengan saringan plastik.
3. Tuang ke dalam mangkuk sup, masukkan es krim, hiasi dengan strowberi segar jika suka. Hiasan bisa diganti dengan cery atau buah lainnya yang Anda suka.

Mango Soup and Mandarin Orange
2 ripe mangos
2 mandarin oranges
2 tbsp of sugar
Vanilla ice cream
Strawberry as garnish

How to Make:
1. Peel the mango, take the flesh, and discard the seeds. Blend the mango flesh until smooth. Split the mandarin oranges, squeeze and takes its juice.
2.Mix the mango juice with the mandarin orange juice and sugar. Stir well and then filter with a plastic sieve.
3. Pour the juice into bowl, put the ice cream, and garnish it with fresh strawberry or other fruits.

My Little Cookery Book

Welcome to Suzan's cookery book. The recipe is simple, easy, but totally delicious-you'll love it.


Filets De Maquereaux À La Tomate
(Fillets of mackerel with potatoes and fresh tomato sauce)

1. Coulis De Tomates (Thick Tomato Sauce)
Melt a finely chopped shallot or small onion in a mixture of oil and butter; add 1 lb. of roughly chopped ripe tomatoes; season with salt, a lump of sugar, a little freshly-ground pepper, some chopped parsley and celery leaves or dried basil. Simmer until the tomatoes are soft and thick. Sieve through the food mill. If too liquid, return to the pan and let the sauce dry out a little over gentle heat.

2.Coat the fillets of mackerel lightly with flour. Fry them in olive oil or in clarified butter. On the serving dish arrange a circle of hot sliced potatoes, seasoned with olive oil, pepper, salt, and a little vinegar. In the centre put the fried mackerel fillets. Serve separately a freshly made coulis of tomatoes.