Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (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 es.
    - 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 : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "46a31264285a4f44bce7cada914d323f",
    "updated": "2025-04-24T07:33:34.336Z",
    "title": "Coconut Rice with Sambal and Okra",
    "subtitle": null,
    "description": "This dish, inspired by the Malaysian breakfast nasi lemak, offers a vibrant and flavorful start to the day. Featuring fragrant coconut rice, spicy sambal, and crisp okra, it's a delicious and unique morning meal. Be warned, the sambal packs a punch!",
    "ingredients": [
      {
        "section": "Sambal",
        "ingredients": [
          "fresh red chiles ((28.349 g) in total), seeded",
          "dried red chiles ((3.544 g) in total), seeded",
          "baby shallots ((113.398 g) in total), peeled",
          "garlic clove, peeled",
          "salt",
          "vegetable oil",
          "water",
          "thick tamarind water",
          "sugar"
        ]
      },
      {
        "section": "Rice",
        "ingredients": [
          "basmati rice",
          "salt",
          "coconut milk",
          "water",
          "kaffir lime leaves (optional)",
          "thin slices of fresh ginger"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "okra, trimmed",
          "crisp-fried shallots",
          "handful of roughly chopped cilantro",
          "limes, halved"
        ]
      }
    ],
    "instructions": [
      "To prepare the sambal, combine the fresh and dried chiles, shallots, garlic, salt, 2 tablespoons of oil, and water in a food processor. Process until a smooth paste forms. Alternatively, use a mortar and pestle, adding the liquids after achieving a paste.",
      "Heat the remaining oil in a wok or large, heavy frying pan over high heat. Add the chile paste and stir. Immediately reduce the heat to low and simmer for 5 to 10 minutes, stirring often, until a deep red, oily paste develops. Remove from heat and stir in the tamarind water and sugar. Set aside.",
      "To prepare the rice, rinse the basmati rice thoroughly under cold water. Drain and place in a medium saucepan. Heat the rice briefly, then add salt, coconut milk, water, lime leaves (if using), and ginger. Stir, bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.",
      "While the rice cooks, boil water in a medium pan. Add the okra and cook for 2 to 3 minutes until tender-crisp. Drain, rinse under cold water, and set aside to dry.",
      "To serve, reheat the sambal. Add the okra and stir to warm through. Spoon rice into bowls or plates. Top with the okra and sambal mixture, then sprinkle with fried shallots and cilantro. Serve with lime halves for squeezing over the dish."
    ],
    "notes_ingredients": "Crisp-fried shallots can be found at Asian grocery stores.  They can also be homemade, or dried onion flakes can be used as a substitute.",
    "notes_instructions": null
  }
]