Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "3f41cd63f48c40b398eb49ef205cdb0d",
    "updated": "2025-04-25T13:43:10.793Z",
    "title": "Thai turkey larb",
    "subtitle": "",
    "description": "Larb is a classic Thai dish that is light and refreshingly flavorful. It is low in fat and packed with taste. For those who prefer more heat, feel free to increase the amount of chile sauce or serve with sliced Thai chiles. A food processor or mini chopper works well for mincing ginger and chopping red onion. I highly recommend preparing the fresh, preservative-free, spicy Asian chile sauce provided here. It’s incredibly delicious! You can use a variety of chiles such as serrano, Thai, jalapeño, habanero, or Fresno, or even a mix of several types. I often use serrano or Thai chiles combined with habaneros, as I enjoy a bit of heat.",
    "ingredients": [
      {
        "section": "For the Recipe",
        "ingredients": [
          "stalk fresh lemongrass",
          "canola oil",
          "finely chopped red onion",
          "minced ginger",
          "ground dark meat turkey",
          "chicken broth",
          "green onions, chopped (white and green parts)",
          "salt",
          "chopped cilantro",
          "chopped fresh mint",
          "sriracha  or thai chile sauce ",
          "freshly squeezed lime juice",
          "freshly squeezed lemon juice",
          "mirin",
          "butter lettuce leaves",
          "jasmine rice  or sticky rice for serving (optional) "
        ]
      },
      {
        "section": "THAI CHILE SAUCE",
        "ingredients": [
          "fresh hot chiles",
          "cloves garlic",
          "fine sea salt",
          "sugar",
          "white vinegar"
        ]
      }
    ],
    "instructions": [
      "Cut the thick bottom of the lemongrass stalk into a 4-inch piece. If the outer leaves are dry, peel them off; then, crush the piece with the flat side of your knife or a mallet, cut it in half lengthwise, and finely chop crosswise.",
      "In a large skillet, heat the canola oil over medium-high heat. Add the onion, ginger, and lemongrass, and cook for 2 minutes. Next, add the ground turkey and chicken broth, cooking for 5 minutes until the turkey is fully cooked.",
      "Reduce the heat to medium, incorporating the green onions and salt, and cook for an additional 2 minutes. Mix in the cilantro and mint.",
      "In a separate bowl, whisk together the chile sauce, lime juice, lemon juice, and mirin until well blended. Toss this mixture with the turkey and adjust the salt according to your taste.",
      "To serve, use the lettuce leaves as wraps, spooning the larb into the leaves and bundling them for eating.",
      "Remove the stems from the chiles and chop them into pieces. Combine these with the garlic, salt, sugar, and vinegar in a mini chopper or food processor. Pulse until the mixture is pureed.",
      "Transfer this puree to a small saucepan, bring to a simmer over medium heat, and cook for 5 minutes. Afterward, remove it from the heat and let it cool. Store in a glass jar, tightly sealed, in the refrigerator. This sauce makes about ½ cup and can last for several weeks when kept covered in the fridge."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]