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": "4efb0427c45945f09479e1e439010f1d",
    "updated": "2025-05-11T18:37:51.674Z",
    "title": "Crispy Chilli Cauliflower",
    "subtitle": null,
    "description": "Imagine golden, crispy cauliflower florets coated in a crunchy batter and tossed in a sticky, garlicky sauce that is both sweet and tangy, complemented by crunchy carrot sticks and tender, translucent onions. Give this dish a try—it might just become one of your favorites.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "cauliflower",
          "cornflour (cornstarch).",
          "egg, beaten (vegan option: use 60 ml silken tofu blended until completely smooth).",
          "groundnut oil for deep-frying, plus",
          "grated fresh ginger",
          "spring onions (scallions), thinly sliced",
          "garlic cloves, finely chopped",
          "carrot, cut into thick matchsticks",
          "white onion, sliced",
          "soy sauce",
          "rice vinegar",
          "sugar",
          "honey",
          "dried chilli flakes",
          "sesame oil"
        ]
      }
    ],
    "instructions": [
      "Remove the tough core and stalk from the cauliflower and break it into bite-sized florets.",
      "Toss each floret in cornflour, then transfer to a large bowl with the beaten egg (or tofu), gently folding to coat each piece evenly.",
      "Dust the cauliflower again with cornflour, shaking off any excess.",
      "Pour enough oil into a large saucepan to deep-fry the cauliflower and heat it to 180°C (350°F).",
      "Carefully fry the coated cauliflower in batches until golden and crispy.",
      "Remove and drain on a wire rack or paper towels.",
      "Heat 1 tablespoon of oil in a wok, add the ginger, spring onions, and garlic, and stir-fry for about 30 seconds until fragrant.",
      "Add the carrot and onion, continuing to cook for another minute.",
      "Transfer the vegetable mixture to a plate and set aside.",
      "Wipe the wok clean and return it to medium-high heat.",
      "Combine the soy sauce, rice vinegar, sugar, honey, and chilli flakes in the wok and bring the mixture to a boil.",
      "Reduce the heat to a simmer and let the sauce thicken by about one-third.",
      "Add back the carrot and onion mixture, then gently fold in the crispy cauliflower to coat everything evenly in the sauce.",
      "Drizzle with sesame oil.",
      "Serve immediately and enjoy."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]