Roasted Tempe (Tempe Bakar Berbumbu)

3 pieces tempe medium size, cut into pieces (as desired)
300 ml water

Spices:
3 garlic clove, shred
2 cm galangale
8 small red onion, shred
1 tbsp tamarind juice
3 tbsp shaved brown sugar
3 tbsp soya sauce
1 tsp salt

mix the spices with water, boil
add tempe to the boiled water, cook and stirr once in a while till the water all gone
roast tempe, spread the spices residue to both side of tempe till aromatic, then remove and serve with steam rice.