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": "a1e48ee49d3b4dacbd8e89e4014ca634",
    "updated": "2025-05-19T23:52:09.083Z",
    "title": "Deep-fried Glutinous Rice Cakes",
    "subtitle": "",
    "description": "In China, nearly any edible ingredient can be transformed into a quick and satisfying meal. Snack offerings differ by region, reflecting local tastes and ingredient availability, but across China, you are sure to find something delicious to enjoy whether you are shopping, working, or simply walking around. While exploring the vibrant markets of the remote village of Yi Liang Gou Jie, I encountered an elderly woman selling these glutinous rice cakes. She steamed the cakes wrapped in bamboo leaves. When a customer ordered, she unwrapped a cake and quickly fried it in hot oil until it puffed up and turned golden brown and crispy. After draining, she sprinkled the cake with sugar, presenting a simple yet delightful snack. Glutinous rice is naturally sweet and has a sticky texture that allows it to be easily shaped. In this recipe, the rice is first cooked in a pan and then pressed into a cake tin, as bamboo leaves may not always be accessible. The final result remains just as delicious. This treat works well not only as a snack but also as an unusual dessert.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "glutinous sweet rice",
          "water",
          "groundnut or vegetable oil, plus",
          "sugar, for dipping"
        ]
      }
    ],
    "instructions": [
      "Place the rice in a large bowl and cover it with cold water by at least 5cm (2 in).",
      "Soak the rice for 8 hours or overnight.",
      "Drain the rice thoroughly.",
      "In a medium pan, combine the soaked rice with 450ml of water.",
      "Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for 40 minutes.",
      "Using kitchen paper, rub the 1 tablespoon of oil evenly over all sides of a 20.5cm (8 in) square cake tin.",
      "Press the cooked rice firmly into the greased tin, cover it with foil, and apply pressure on all sides to compress the rice as much as possible.",
      "Allow the rice to cool completely.",
      "Invert the tin to release the rice cake onto a board; it should come out in one piece.",
      "Cut the rice cake into pieces measuring 7.5 x 4cm (3 x 1½ in) and let them dry thoroughly.",
      "Heat a wok or large frying pan until very hot.",
      "Add the oil, and when it reaches frying temperature, carefully drop in the rice pieces in small batches and deep-fry until they turn golden and crisp.",
      "Drain the fried rice cakes on kitchen paper to remove excess oil.",
      "Serve warm with sugar on the side, allowing guests to add as much as they prefer."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]