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": "ceed43d0b81748e494977b8f9d8a1daa",
    "updated": "2025-05-18T02:19:47.055Z",
    "title": "Vegetarian Curry Laksa",
    "subtitle": "Coconut, Green Beans, Tomatoes, Peanuts",
    "description": "This vibrant and aromatic bowl called laksa serves as the Malaysian street-food counterpart to Japanese ramen. Traditional versions often include seafood, but this vegetarian rendition is lighter while still rich from coconut milk and filled with fragrant spiciness from the curry paste.",
    "ingredients": [
      {
        "section": "For the Laksa",
        "ingredients": [
          "coconut oil",
          "red curry paste",
          "vegetable stock, preferably homemade",
          "coconut milk (one 14 ounce can).",
          "branch fresh curry leaves (optional).",
          "fine sea salt",
          "sugar",
          "mung bean sprouts",
          "green beans, stem ends trimmed",
          "dried or fresh ramen noodles",
          "shredded savoy or green cabbage",
          "boiled eggs, firm yolks, halved",
          "quartered cherry tomatoes",
          "coarsely chopped roasted peanuts, for garnish",
          "coarsely chopped fresh cilantro leaves and tender stems, for garnish",
          "lime wedges, for serving"
        ]
      },
      {
        "section": "For the Red Curry Paste",
        "ingredients": [
          "dried hot red chilies (3 or ).",
          "whole black peppercorns",
          "whole cloves",
          "whole coriander seeds",
          "whole cumin seeds, toasted",
          "fennel seeds",
          "shallots",
          "peeled galangal or ginger (about a thumb-sized knob).",
          "peeled fresh turmeric (about thumb-sized knob).",
          "garlic cloves",
          "stalks lemongrass, white parts only, thinly sliced"
        ]
      }
    ],
    "instructions": [
      "Heat the coconut oil in a saucepan over low heat. Add the curry paste and cook, stirring frequently, until it darkens, releases a strong aroma, and caramelizes, about 20 to 30 minutes.",
      "Pour in a generous splash of the vegetable stock and use a wooden spoon to scrape up any browned bits from the pan. Then add the remaining stock, coconut milk, and curry leaves if using. Bring to a simmer and cook gently for 20 minutes.",
      "Season with salt and sugar, then taste and adjust seasoning as needed. Remove from heat.",
      "Bring a saucepan of water to a boil and add a pinch of salt. Prepare a bowl of ice water for cooling.",
      "Place the mung bean sprouts in a sieve and dip them into the boiling water for 10 seconds. Remove immediately and rinse under cold running water.",
      "Using the same boiling water, blanch the green beans for about 1 minute, until just tender (test by piercing with a paring knife). Transfer the green beans to the ice water with a slotted spoon or spider skimmer, then drain.",
      "Return the water to a boil. Add the noodles using a strainer basket or the pasta insert if available, and cook until tender—typically 4 to 7 minutes for dried noodles (or follow package instructions), or 60 to 90 seconds for fresh noodles.",
      "Lift the noodles out, reserving the cooking water, and rinse thoroughly under cold running water to remove excess starch. Quickly dip them back into the hot water to reheat. Divide noodles evenly among four bowls.",
      "Top each bowl with bean sprouts, green beans, shredded cabbage, halved eggs, and cherry tomatoes. Pour the broth over the ingredients.",
      "Garnish with roasted peanuts and fresh cilantro. Serve immediately with lime wedges on the side.",
      "For enhanced flavor, toast the whole spices in a dry skillet over medium-low heat for one to two minutes until aromatic. If you prefer, prepare the curry paste using a large mortar and pestle for an authentic experience.",
      "Trim the stems off the dried chilies and combine with black peppercorns, cloves, coriander, cumin, and fennel seeds in a spice grinder or mini food processor until finely powdered. Transfer to a food processor along with the remaining ingredients and blend until a smooth paste forms, adding water by the tablespoon if needed to loosen the mixture. Store the paste in an airtight container, refrigerated for a few days or frozen for up to 3 months."
    ],
    "notes_ingredients": "Brown rice vermicelli noodles work well as an alternative to the wheat noodles used here. Store-bought curry paste can be substituted—just verify that all ingredients are vegetarian. If using frozen curry leaves, add them directly to the dish without thawing.",
    "notes_instructions": null
  }
]