Available in various shapes and sizes:
Proteina in the form of large pieces / small, after soaked in warm water, will expand like a piece of meat. Suitable for making fried sambal, chicken noodle, satay, rendang and so forth.
Proteina in the form of coarse grain, after soaking will expand to resemble minced meat. Suitable for making rolls, risoles, pigs, bakpao, nuggets and more.
Proteina in the form of chips, after soaking will resemble rough meat slices, suitable for making teriyaki, fried noodles and so forth.
Available in various sizes and flavors.