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": "eb6ae911b6c54bb98035acec8b4f2c35",
    "updated": "2025-04-24T11:47:00.793Z",
    "title": "Crispy Fried Cauliflower with a Spicy Fish Sauce Dip",
    "subtitle": null,
    "description": "Inspired by a kitchen experiment, this recipe features deeply browned, crispy cauliflower florets.  While originally tested with Brussels sprouts, the deep-frying technique yielded the best results, creating a delightful crispness and sweetness. This method works wonderfully with cauliflower.  The cauliflower can be enjoyed with a simple lemon, salt, and chili flake seasoning, a fresh lime, garlic, and parsley mixture, or served with a flavorful dipping sauce like the spicy fish sauce option provided.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "garlic cloves, minced",
          "extra-virgin olive oil",
          "cauliflower cut into chubby florets",
          "vegetable oil, for deep-frying",
          "finely chopped flat-leaf parsley"
        ]
      },
      {
        "section": "Spicy Fish-Sauce Sauce",
        "ingredients": []
      }
    ],
    "instructions": [
      "Place the minced garlic in a large bowl, ensuring it's big enough to accommodate all the cauliflower. Add enough extra-virgin olive oil to coat the garlic.",
      "In a medium saucepan with high sides (to prevent oil overflow), pour in at least 3 inches of vegetable oil.",
      "Heat the oil gradually until it reaches 365°F on a thermometer.",
      "Prepare a tray lined with a double layer of paper towels and place it near the stovetop.",
      "Gently add a small batch of cauliflower florets to the hot oil. Fry for approximately 5 minutes, until they achieve a deep, dark brown color.",
      "Using a slotted spoon, remove the fried cauliflower and place it on the paper towel-lined tray to drain excess oil.",
      "Continue frying the remaining cauliflower in batches, ensuring not to overcrowd the pan, which can reduce the oil temperature and result in greasy florets.",
      "Transfer the fried cauliflower to the bowl containing the garlic and olive oil. Add the chopped parsley and a generous amount of the spicy fish sauce.",
      "Ensure the cauliflower is well-coated with the sauce, leaving some extra for dipping.",
      "Alternatively, serve the crispy cauliflower plain with the spicy fish sauce on the side in a small dish for dipping."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]