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": "ce3dbe1ebf5a47f88b49da66e1226c1c",
    "updated": "2025-05-19T03:16:27.360Z",
    "title": "Vegetable Curry Bao Buns",
    "subtitle": "咖喱蔬菜包",
    "description": "",
    "ingredients": [
      {
        "section": "Vegetable curry",
        "ingredients": [
          "onion",
          "garlic clove",
          "fresh ginger root",
          "butternut squash",
          "spinach",
          "red lentils",
          "coconut milk",
          "water"
        ]
      },
      {
        "section": "Classic curry pastry",
        "ingredients": [
          "strong white bread flour, sifted, plus extra for dusting",
          "dried baker's yeast",
          "sugar",
          "bicarbonate of soda (baking soda) (optional).",
          "heaped tsp salt",
          "water",
          "heaped tbsp madras curry powder",
          "vegetable oil"
        ]
      }
    ],
    "instructions": [
      "Filling",
      "Chop the onion, press the garlic, and grate the ginger. Cut the squash into 6-8 mm (approximately 1/4 inch) cubes. Roughly chop the spinach.",
      "In a saucepan, combine all the curry ingredients except the spinach. Season with salt and add 50 ml (1.7 fl oz) of water. Cover and cook over very low heat for 20 minutes. Stir regularly to prevent sticking. Taste to check if cooked and adjust seasoning if needed.",
      "The curry should be thick, similar to a purée. Add a small amount of water and continue cooking if necessary. Add the spinach, stir, and remove from heat. Set aside to cool completely. It is best to make the curry the day before so it is fully set for folding.",
      "Classic curry pastry",
      "Preheat the oven to its lowest setting. In a large bowl, combine all the pastry ingredients except the oil and water. Make a well in the center, pour in the oil, then add the water and stir by hand.",
      "When the dough starts to blend together, transfer it onto a work surface and knead until smooth; kneading should take about 5 minutes. The dough should not stick to your hands. Form into a ball, cover with a clean dish towel, and leave to rise for 1 hour in a switched-off oven or warm place until doubled in size.",
      "Cut out 8 squares of baking parchment measuring 6-7 cm (2½-2¾ in) on each side.",
      "Folding & cooking",
      "Divide the dough into eight equal balls. Dust the work surface with flour and roll out each ball of dough, ensuring the center is thicker than the edges. Add two spoonfuls of filling and begin folding. Place each bao bun on a square of baking parchment. Arrange the buns in steamer baskets with space between them and steam for 15 minutes. Enjoy your bao buns once cooled slightly.",
      "For easier shaping, wrap 70 g (2½ oz) curry filling in cling film. Seal and roll into a ball. Freeze the balls of filling."
    ],
    "notes_ingredients": "",
    "notes_instructions": "Tip"
  }
]