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": "65d04ac0adce40e5a17cc0f26ef35c05",
    "updated": "2025-04-24T07:49:27.489Z",
    "title": "Bánh Xèo (Vietnamese Savory Crepe)",
    "subtitle": null,
    "description": "Inspired by a memorable trip to Hanoi in 2007, this recipe presents a vegetarian version of the classic Vietnamese crepe, Bánh Xèo.  The original dish typically includes pork and prawns, but this adaptation focuses on the vibrant flavors of fresh vegetables and herbs. A sweet soy-based dipping sauce complements the savory crepe and adds a delicious depth of flavor.",
    "ingredients": [
      {
        "section": "For the crepe batter",
        "ingredients": [
          "rice flour",
          "egg",
          "salt",
          "ground turmeric",
          "canned coconut milk",
          "little bit of sunflower oil"
        ]
      },
      {
        "section": "Sauce",
        "ingredients": [
          "lime juice",
          "toasted sesame oil",
          "brown sugar",
          "rice wine vinegar",
          "sweet soy sauce (kecap manis)",
          "grated fresh ginger",
          "fresh red chile, finely chopped",
          "garlic clove, crushed",
          "salt"
        ]
      },
      {
        "section": "Filling",
        "ingredients": [
          "carrot, peeled",
          "daikon radish, peeled",
          "green onions",
          "fresh green chile",
          "snow peas",
          "loosely packed cilantro leaves",
          "loosely packed thai basil leaves",
          "loosely packed mint leaves",
          "mung bean sprouts",
          "enoki mushrooms"
        ]
      }
    ],
    "instructions": [
      "In a large bowl, combine the rice flour, egg, salt, and turmeric.",
      "Gradually whisk in the coconut milk, ensuring no lumps form.",
      "Aim for a thin crepe batter, similar to the consistency of light cream. Add more coconut milk or water if needed (you might need to adjust the consistency later during cooking as the batter can thicken).",
      "Let the batter rest.",
      "For the sauce: Whisk all sauce ingredients together, adjusting the chile amount to your preference.",
      "For the filling: Thinly shred the carrot and daikon radish.",
      "Slice the green onions diagonally. Cut the green chile and snow peas into thin, long strips.",
      "Remove the herb leaves from their stems.",
      "Set aside the prepared vegetables, herbs, sprouts, and mushrooms.",
      "To cook the crepes: Heat a large non-stick frying pan (approximately 9 inches in diameter) over medium heat. Avoid excessive heat.",
      "Add a small amount of sunflower oil to the pan.",
      "Pour approximately one-quarter of the batter into the pan and swirl to coat the bottom evenly.",
      "The crepe edges can be thinner and crispier than the center, or the entire crepe can have a uniform thickness.",
      "Once the underside is golden brown, flip the crepe and cook the other side.",
      "Remove the cooked crepe from the pan and keep warm while preparing the remaining three crepes.",
      "To assemble: Place a warm crepe on each serving plate. Arrange the vegetable and herb mixture over half of the crepe.",
      "Drizzle the filling with some sauce and fold the other half of the crepe over the filling.",
      "Spoon additional sauce on top and serve immediately, with any remaining sauce on the side."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]