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": "836077244cfb4ac79c400f0fa501cc91",
    "updated": "2025-05-18T16:32:11.698Z",
    "title": "Coconut Bindaetteok",
    "subtitle": "Crispy Mung Bean Pancakes",
    "description": "These mung bean pancakes are well-known specialties from Gwangjang Market in Seoul. There, you can observe vendors grinding mung beans by hand using stone mills to prepare the paste for the batter. The batter is then cooked in batches on large, hot griddles, and the pancakes are stacked high in front of the stalls to entice customers. The enticing aroma of these crispy pancakes frying in hot oil fills the market, making them irresistible. We created our own version by adding a South-Asian influence for a Korean-Indian fusion pop-up event. The coconut brings a subtle sweetness that complements the tangy, sweet, and spicy dipping sauce served alongside.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "yellow mung beans",
          "coconut milk",
          "creamed coconut, grated",
          "salt",
          "garam masala",
          "onion, finely sliced",
          "bird's eye chillies, finely sliced",
          "vegetable oil, for frying"
        ]
      },
      {
        "section": "DIPPING SAUCE",
        "ingredients": [
          "bird's eye chillies, finely sliced",
          "apple vinegar",
          "caster sugar",
          "gochugaru (korean red chilli powder)."
        ]
      }
    ],
    "instructions": [
      "1. Place the mung beans in a bowl, cover with water, and soak for 4 hours.",
      "2. While the beans soak, combine all the dipping sauce ingredients in a bowl and set aside.",
      "3. After soaking, rinse and drain the mung beans, then transfer them to a food processor. Add the coconut milk, grated creamed coconut, salt, and garam masala, blending until smooth. Fold in the sliced onion and chillies with a wooden spoon.",
      "4. Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat. Pour a ladleful (about 120ml/4fl oz) of batter into the pan, spreading it to about 1 cm (2 inches) thick. Fry each side for 2 minutes, or until crispy and golden.",
      "5. Transfer the pancake to kitchen paper to drain. Repeat with the remaining batter, adding an extra 2 tablespoons of oil for each pancake. Serve immediately with the dipping sauce."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]