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": "e833d4089247468ca7f0d95137702d85",
    "updated": "2025-05-18T02:51:38.203Z",
    "title": "Gado-Gado with Wheat Noodles",
    "subtitle": "Coconut-Peanut Dressing, Fried Potatoes, Boiled Vegetables",
    "description": "Gado-Gado, a popular Indonesian boiled vegetable salad, is a dish with many components but rewarding to prepare. Adding wheat noodles elevates it from a side to a hearty main course. The rich peanut sauce is versatile and can be used for other salads or as a dipping sauce for fritters and dumplings.",
    "ingredients": [
      {
        "section": "For the dressing",
        "ingredients": [
          "natural, chunky peanut butter",
          "plump garlic cloves, minced",
          " or hot chili peppers, such as serrano, seeded and finely minced",
          "brown sugar",
          "coconut milk",
          "water",
          "kosher salt, plus more as needed",
          "zest of",
          "fresh lime juice"
        ]
      },
      {
        "section": "For frying",
        "ingredients": [
          "peanut oil, for frying",
          "yukon gold potatoes (170 to 226 g total), sliced into ½-inch-thick disks",
          "shallots or onion, sliced into very thin rings"
        ]
      },
      {
        "section": "For the salad",
        "ingredients": [
          "shredded crisp lettuce, such as butter leaf, boston, romaine, or iceberg",
          "dried or fresh ramen noodles",
          "carrot (170 to 227 g), or equivalent weight in smaller carrots, peeled and cut on the bias into ½-inch-thick disks",
          "green beans, trimmed and cut into ½-inch lengths",
          "boiled eggs, firm yolks, cut into chunks"
        ]
      },
      {
        "section": "For garnish",
        "ingredients": [
          "coarsely chopped fresh mint",
          "coarsely chopped fresh cilantro",
          "finely chopped peanuts"
        ]
      }
    ],
    "instructions": [
      "In a medium saucepan, combine the peanut butter, garlic, chilies, and brown sugar, whisking until smooth.",
      "Slowly stir in the coconut milk. Place the pan over medium heat and cook, stirring frequently, until fragrant and the coconut oil separates on the surface, about 6 to 8 minutes.",
      "Add the water and salt, then continue cooking for 3 to 5 minutes until the sauce thickens slightly and reaches a glue-like consistency. If too thick, add water one tablespoon at a time; if too thin, cook a bit longer.",
      "Remove from heat and mix in the lime zest and juice. You should have about 1/4 cup of dressing. Let it cool completely.",
      "Pour about ½ inch of peanut oil into a deep skillet or saucepan and heat over medium-high. Test by dipping a potato disk; it should sizzle actively. Fry the potatoes in batches, turning often, until golden and tender, 3 to 5 minutes per batch.",
      "Transfer the cooked potatoes with a slotted spoon to a plate lined with paper towels or a paper bag to drain and cool. Sprinkle with a pinch of salt. Keep the oil heated for the next step.",
      "Lower the heat to medium and add the shallots to the oil. Cook, stirring frequently, until they are reddish-brown and crisp, about 10 to 15 minutes. Watch carefully to prevent burning.",
      "Drain the fried shallots on the lined plate and season with a pinch or two of salt.",
      "Place the shredded lettuce in a large serving bowl.",
      "Bring a saucepan of salted water to boil. Add the noodles in a strainer basket or pasta insert and cook until tender, 4 to 7 minutes for dried noodles (or according to package instructions), or 60 to 90 seconds for fresh noodles.",
      "Lift out the noodles, reserving the cooking water. Rinse the noodles thoroughly under cold running water to remove excess starch. Drain completely and add to the bowl with the lettuce.",
      "Add the carrots to the boiling water and cook until just tender, about 2 minutes. Drain in a colander, reserve the cooking water, rinse carrots under cold water, and drain thoroughly. Pat dry with a kitchen towel and add to the bowl.",
      "Add the green beans to the boiling water and cook until just tender, 60 to 90 seconds. Drain in a colander, rinse under cold water, drain well, pat dry, and add to the bowl.",
      "Add the fried potatoes and boiled egg chunks to the serving bowl. Pour about 1 cup of dressing over and toss gently by hand to coat everything evenly. Adjust by adding more dressing if needed, ensuring robust flavors.",
      "Divide the salad among four bowls. Garnish with fried shallots, fresh mint, cilantro, and chopped peanuts. Serve immediately."
    ],
    "notes_ingredients": "For a variation, try using cashew butter instead of peanut butter.",
    "notes_instructions": "This recipe involves multiple steps, so washing dishes as you go will make the process easier. The dressing can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator."
  }
]