Respan Dataset Explorer

User: hi, how are you?
User: hi, how are you?
Assistant:

Hello! I'm doing well, thank you. How can I assist you today?

Provide only relevant keywords to facilitate an online search related to the user's message and remember that they should be few words and should not be repetitive: Genera un acertijo con su respuesta en formato JSON: {"question": "<pregunta>", "response": "<respuesta>"}. Solo genera el JSON sin ningún comentario adicional.

```json
{"question": "¿Qué tiene cabeza, pero no cuerpo?", "response": "Un clavo"}
```

Respond to this message in the appropriate language: Genera un acertijo con su respuesta en formato JSON: {"question": "<pregunta>", "response": "<respuesta>"}. Solo genera el JSON sin ningún comentario adicional.

Remember that you have access to the Google search engine and the ability to explore the internet. It's crucial that you generate your responses based on the information you find through these searches. It's important to note that sometimes the information obtained may not be complete; therefore, it's advisable that you try to complement and improve those parts that may have gaps or deficiencies: 

```json
{"question": "Blanca por dentro, verde por fuera. Si quieres que te lo diga, espera.", "response": "La pera"}
```

تكدر تدمج صورتين بصورة واحدة؟

نعم، أستطيع أساعدك في دمج صورتين في صورة واحدة. الرجاء رفع الصورتين اللي تحب تدمجهما، وأخبرني كيف تحب يكون التنسيق (مثلاً جنب بعض، فوق بعض، أو دمج ودمج الأجزاء).

User: kesatria sampe apa
User: kesatria sampe apa
Assistant:

Bisa dijelaskan lebih lanjut maksud dari "kesatria sampe apa" yang kamu tanyakan? Apakah kamu ingin tahu tentang arti kata "kesatria," gelar kesatria, atau sesuatu yang lain terkait kesatria? Dengan informasi lebih lengkap, saya bisa membantu menjawab dengan lebih tepat.

User: hi, how are you?
User: hi, how are you?
Assistant:

Hello! I'm doing well, thank you. How can I assist you today?

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

    [
  {
    "recipeCode": "3b75eec88f3a44fea1b704f335ff72c3",
    "updated": "2025-05-17T09:34:29.418Z",
    "title": "Madrouba (Mashed Chicken and Rice)",
    "subtitle": null,
    "description": "Our friend Thuraya enthusiastically shared her experience of madrouba, a flavorful mash of rice and vegetables topped with chicken, which she enjoyed at Omani chef Issa Al Lamki's restaurant in Muscat. The renowned chef revealed that the key to his vibrant and delicious porridge lies in using fresh tomatoes instead of tomato paste, complemented by a rich drizzle of cardamom-infused ghee and crispy fried onions. The intricate blend of black limes, turmeric, cumin, cinnamon, and clove makes this satisfying dish one of our favorites as well.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "long-grain white rice",
          "dried limes",
          "red onions, minced",
          "ghee, plus 59 ml for garnish",
          "garlic, minced",
          "plum tomatoes, cored and minced",
          "ground turmeric",
          "ground cumin",
          "ground coriander",
          "ground ginger",
          "ground cinnamon",
          "ground black pepper",
          "ground cardamom, plus 0.5 teaspoon for garnish",
          "ground cloves",
          "cayenne",
          "nutmeg",
          "boneless, skinless chicken, such as breasts or thighs, cut into (76.2 mm) pieces",
          "kosher salt",
          "vegetable oil",
          "red onions, halved and thinly sliced"
        ]
      }
    ],
    "instructions": [
      "Place the rice in a bowl and cover with water.",
      "Swirl the rice with your hand to rinse, then drain the water.",
      "Repeat rinsing several times until the water remains clear.",
      "Cover the rice with fresh water and soak for 30 minutes.",
      "Drain the rice when ready to use.",
      "Prepare the dried limes by cracking them with the bottom of a heavy knife handle, then cut where pierced, removing the thin, papery flesh and discarding seeds and outer rind. This should yield about 4 teaspoons of flesh.",
      "Heat ½ cup of ghee in a large Dutch oven or pot over medium-high heat and sauté the minced onions until browned, about 10 to 15 minutes.",
      "Add the garlic and tomatoes, cooking for a few minutes, then stir in the dried lime, turmeric, cumin, coriander, ginger, cinnamon, black pepper, ½ teaspoon of cardamom, cloves, cayenne, nutmeg, and the chicken pieces.",
      "Mix thoroughly.",
      "Pour in 8 cups of water and add the salt. Increase heat to high and bring to a boil, cooking until the chicken is fully cooked, approximately 20 minutes.",
      "Add the soaked rice to the pot and bring back to a boil.",
      "Reduce heat to low, cover, and simmer for 1½ to 2 hours, stirring frequently to prevent sticking and adding hot water as needed, until the rice is soft and starts to break down.",
      "Meanwhile, prepare the frizzled onions by heating the oil in a medium skillet over medium to medium-high heat. Fry the thinly sliced onions in batches if necessary until deep golden brown, 5 to 8 minutes.",
      "Remove the onions with a slotted spoon and drain on a paper towel-lined plate.",
      "Once the rice and chicken mixture is thoroughly cooked and mushy, use a sturdy wooden spoon to mash and whip until smooth and porridge-like.",
      "In a small skillet over medium-low heat, melt the remaining ½ cup ghee.",
      "Stir in the remaining ½ teaspoon of cardamom and let it infuse until fragrant, about 2 minutes, then remove from heat.",
      "To serve, drizzle with the cardamom-infused ghee and top with the frizzled onions."
    ],
    "notes_ingredients": null,
    "notes_instructions": "If the inside of the dried lime appears dry, hollow, or moldy, discard it and use a fresh one."
  }
]

    

```json
[
  {
    "recipeCode": "3b75eec88f3a44fea1b704f335ff72c3",
    "updated": "2025-05-17T09:34:29.418Z",
    "title": "玛杜巴（捣碎鸡肉和米饭）",
    "subtitle": null,
    "description": "我们的朋友苏莱娅热情分享了她在阿曼穆斯卡特厨师伊萨·阿尔拉姆基餐厅品尝玛杜巴的经历，这是一道香味浓郁的米饭和蔬菜捣成泥，上面覆盖鸡肉。著名厨师透露，这道色泽鲜艳且美味的粥的关键在于使用新鲜番茄代替番茄酱，并搭配加入豆蔻味酥油和酥脆炒洋葱。黑柠檬、姜黄、小茴香、肉桂和丁香的复杂混合使这道令人满足的菜品也成为我们的最爱之一。",
    "ingredients": [
      {
        "section": "食材",
        "ingredients": [
          "长粒白米",
          "干柠檬",
          "红洋葱，切碎",
          "酥油，另加59毫升用于装饰",
          "大蒜，切碎",
          "李子番茄，去芯切碎",
          "姜黄粉",
          "孜然粉",
          "芫荽粉",
          "生姜粉",
          "肉桂粉",
          "黑胡椒粉",
          "豆蔻粉，另加0.5茶匙用于装饰",
          "丁香粉",
          "辣椒粉",
          "肉豆蔻粉",
          "去骨无皮鸡肉，如鸡胸或鸡腿，切成约76.2毫米的块",
          "犹太盐",
          "植物油",
          "红洋葱，对半切并切薄片"
        ]
      }
    ],
    "instructions": [
      "将米饭放入碗中，加入水覆盖。",
      "用手轻轻搅动米饭冲洗，然后倒掉水。",
      "重复冲洗数次，直到水变清澈。",
      "用清水覆盖米饭，浸泡30分钟。",
      "准备使用时沥干米饭。",
      "将干柠檬用重刀把手敲裂，然后沿破口切开，去除薄皮状果肉，丢弃籽和外皮。应能得到约4茶匙果肉。",
      "在大号荷兰锅或锅中用中大火加热半杯酥油，炒香切碎的洋葱，约10至15分钟，至金黄色。",
      "加入大蒜和番茄，煮几分钟，然后加入干柠檬、姜黄、孜然、芫荽、生姜、肉桂、黑胡椒、半茶匙豆蔻、丁香、辣椒粉、肉豆蔻和鸡肉块。",
      "彻底混合均匀。",
      "倒入8杯水，加入盐。调成大火煮沸，煮至鸡肉熟透，约20分钟。",
      "加入浸泡好的米饭，重新煮沸。",
      "转小火，盖上锅盖，炖煮1½至2小时，频繁搅拌防止粘锅，必要时加入热水，直到米饭变软且开始分解。",
      "同时，在中等到中大火的平底锅中加热油，分批炸洋葱薄片至深金黄色，约5至8分钟。",
      "用漏勺捞出洋葱，放在铺有纸巾的盘子上沥油。",
      "当米饭和鸡肉混合物完全煮熟且粘稠时，用结实的木勺捣碎至光滑，类似粥状。",
      "小锅中用中小火融化剩余半杯酥油。",
      "加入剩余的半茶匙豆蔻，煮约2分钟直到香味散出，然后离火。",
      "上桌时，淋上豆蔻味酥油，撒上炸洋葱。"
    ],
    "notes_ingredients": null,
    "notes_instructions": "如果干柠檬内部干燥、空洞或发霉，应丢弃并使用新鲜的。"
  }
]
```

     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": "3b75eec88f3a44fea1b704f335ff72c3",
    "updated": "2025-05-17T09:34:29.418Z",
    "title": "Madrouba (Mashed Chicken and Rice)",
    "subtitle": null,
    "description": "Our friend Thuraya enthusiastically shared her experience of madrouba, a flavorful mash of rice and vegetables topped with chicken, which she enjoyed at Omani chef Issa Al Lamki's restaurant in Muscat. The renowned chef revealed that the key to his vibrant and delicious porridge lies in using fresh tomatoes instead of tomato paste, complemented by a rich drizzle of cardamom-infused ghee and crispy fried onions. The intricate blend of black limes, turmeric, cumin, cinnamon, and clove makes this satisfying dish one of our favorites as well.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "long-grain white rice",
          "dried limes",
          "red onions, minced",
          "ghee, plus 59 ml for garnish",
          "garlic, minced",
          "plum tomatoes, cored and minced",
          "ground turmeric",
          "ground cumin",
          "ground coriander",
          "ground ginger",
          "ground cinnamon",
          "ground black pepper",
          "ground cardamom, plus 0.5 teaspoon for garnish",
          "ground cloves",
          "cayenne",
          "nutmeg",
          "boneless, skinless chicken, such as breasts or thighs, cut into (76.2 mm) pieces",
          "kosher salt",
          "vegetable oil",
          "red onions, halved and thinly sliced"
        ]
      }
    ],
    "instructions": [
      "Place the rice in a bowl and cover with water.",
      "Swirl the rice with your hand to rinse, then drain the water.",
      "Repeat rinsing several times until the water remains clear.",
      "Cover the rice with fresh water and soak for 30 minutes.",
      "Drain the rice when ready to use.",
      "Prepare the dried limes by cracking them with the bottom of a heavy knife handle, then cut where pierced, removing the thin, papery flesh and discarding seeds and outer rind. This should yield about 4 teaspoons of flesh.",
      "Heat ½ cup of ghee in a large Dutch oven or pot over medium-high heat and sauté the minced onions until browned, about 10 to 15 minutes.",
      "Add the garlic and tomatoes, cooking for a few minutes, then stir in the dried lime, turmeric, cumin, coriander, ginger, cinnamon, black pepper, ½ teaspoon of cardamom, cloves, cayenne, nutmeg, and the chicken pieces.",
      "Mix thoroughly.",
      "Pour in 8 cups of water and add the salt. Increase heat to high and bring to a boil, cooking until the chicken is fully cooked, approximately 20 minutes.",
      "Add the soaked rice to the pot and bring back to a boil.",
      "Reduce heat to low, cover, and simmer for 1½ to 2 hours, stirring frequently to prevent sticking and adding hot water as needed, until the rice is soft and starts to break down.",
      "Meanwhile, prepare the frizzled onions by heating the oil in a medium skillet over medium to medium-high heat. Fry the thinly sliced onions in batches if necessary until deep golden brown, 5 to 8 minutes.",
      "Remove the onions with a slotted spoon and drain on a paper towel-lined plate.",
      "Once the rice and chicken mixture is thoroughly cooked and mushy, use a sturdy wooden spoon to mash and whip until smooth and porridge-like.",
      "In a small skillet over medium-low heat, melt the remaining ½ cup ghee.",
      "Stir in the remaining ½ teaspoon of cardamom and let it infuse until fragrant, about 2 minutes, then remove from heat.",
      "To serve, drizzle with the cardamom-infused ghee and top with the frizzled onions."
    ],
    "notes_ingredients": null,
    "notes_instructions": "If the inside of the dried lime appears dry, hollow, or moldy, discard it and use a fresh one."
  }
]

    

```json
[
  {
    "recipeCode": "3b75eec88f3a44fea1b704f335ff72c3",
    "updated": "2025-05-17T09:34:29.418Z",
    "title": "Madrouba (Pollo y Arroz Machacado)",
    "subtitle": null,
    "description": "Nuestra amiga Thuraya compartió con entusiasmo su experiencia con madrouba, un sabroso puré de arroz y verduras coronado con pollo, que disfrutó en el restaurante del chef omaní Issa Al Lamki en Mascate. El renombrado chef reveló que la clave de su vibrante y deliciosa papilla está en usar tomates frescos en lugar de pasta de tomate, complementado con un rico chorrito de ghee infusionado con cardamomo y cebollas fritas crujientes. La compleja mezcla de limas negras, cúrcuma, comino, canela y clavo hace que este plato satisfactorio sea uno de nuestros favoritos también.",
    "ingredients": [
      {
        "section": "Para la receta",
        "ingredients": [
          "arroz blanco de grano largo",
          "limas secas",
          "cebollas rojas, picadas",
          "ghee, más 59 ml para decorar",
          "ajo, picado",
          "tomates ciruela, sin corazón y picados",
          "cúrcuma molida",
          "comino molido",
          "cilantro molido",
          "jengibre molido",
          "canela molida",
          "pimienta negra molida",
          "cardamomo molido, más 0,5 cucharadita para decorar",
          "clavos molidos",
          "cayena",
          "nuez moscada",
          "pollo deshuesado y sin piel, como pechugas o muslos, cortado en piezas de (76,2 mm)",
          "sal kosher",
          "aceite vegetal",
          "cebollas rojas, partidas por la mitad y cortadas en rodajas finas"
        ]
      }
    ],
    "instructions": [
      "Coloca el arroz en un bol y cúbrelo con agua.",
      "Remueve el arroz con la mano para enjuagarlo, luego escurre el agua.",
      "Repite el enjuague varias veces hasta que el agua permanezca clara.",
      "Cubre el arroz con agua fresca y déjalo en remojo durante 30 minutos.",
      "Escurre el arroz cuando esté listo para usar.",
      "Prepara las limas secas rompiéndolas con la base del mango de un cuchillo pesado, luego córtalas donde estén perforadas, retirando la pulpa delgada y papirácea y desechando las semillas y la cáscara exterior. Esto debería rendir aproximadamente 4 cucharaditas de pulpa.",
      "Calienta ½ taza de ghee en una olla grande o cacerola a fuego medio-alto y sofríe las cebollas picadas hasta que estén doradas, aproximadamente 10 a 15 minutos.",
      "Agrega el ajo y los tomates, cocina durante unos minutos, luego incorpora la lima seca, cúrcuma, comino, cilantro, jengibre, canela, pimienta negra, ½ cucharadita de cardamomo, clavos, cayena, nuez moscada y las piezas de pollo.",
      "Mezcla bien.",
      "Vierte 8 tazas de agua y añade la sal. Sube el fuego al máximo y lleva a ebullición, cocinando hasta que el pollo esté completamente cocido, aproximadamente 20 minutos.",
      "Añade el arroz remojado a la olla y vuelve a llevar a ebullición.",
      "Reduce el fuego a bajo, tapa y cocina a fuego lento durante 1½ a 2 horas, removiendo con frecuencia para evitar que se pegue y agregando agua caliente según sea necesario, hasta que el arroz esté suave y empiece a deshacerse.",
      "Mientras tanto, prepara las cebollas fritas calentando el aceite en una sartén mediana a fuego medio a medio-alto. Fríe las cebollas en rodajas finas en tandas si es necesario hasta que estén de un color dorado intenso, de 5 a 8 minutos.",
      "Retira las cebollas con una espumadera y escúrrelas sobre un plato forrado con papel absorbente.",
      "Una vez que la mezcla de arroz y pollo esté completamente cocida y pastosa, usa una cuchara de madera resistente para machacar y batir hasta obtener una consistencia suave y similar a una papilla.",
      "En una sartén pequeña a fuego medio-bajo, derrite el ghee restante (½ taza).",
      "Agrega la ½ cucharadita restante de cardamomo y deja que infusione hasta que esté fragante, aproximadamente 2 minutos, luego retira del fuego.",
      "Para servir, rocía con el ghee infusionado con cardamomo y cubre con las cebollas fritas."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Si el interior de la lima seca parece seco, hueco o mohoso, deséchala y usa una fresca."
  }
]
```

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

    [
  {
    "recipeCode": "3b75eec88f3a44fea1b704f335ff72c3",
    "updated": "2025-05-17T09:34:29.418Z",
    "title": "Madrouba (Mashed Chicken and Rice)",
    "subtitle": null,
    "description": "Our friend Thuraya enthusiastically shared her experience of madrouba, a flavorful mash of rice and vegetables topped with chicken, which she enjoyed at Omani chef Issa Al Lamki's restaurant in Muscat. The renowned chef revealed that the key to his vibrant and delicious porridge lies in using fresh tomatoes instead of tomato paste, complemented by a rich drizzle of cardamom-infused ghee and crispy fried onions. The intricate blend of black limes, turmeric, cumin, cinnamon, and clove makes this satisfying dish one of our favorites as well.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "long-grain white rice",
          "dried limes",
          "red onions, minced",
          "ghee, plus 59 ml for garnish",
          "garlic, minced",
          "plum tomatoes, cored and minced",
          "ground turmeric",
          "ground cumin",
          "ground coriander",
          "ground ginger",
          "ground cinnamon",
          "ground black pepper",
          "ground cardamom, plus 0.5 teaspoon for garnish",
          "ground cloves",
          "cayenne",
          "nutmeg",
          "boneless, skinless chicken, such as breasts or thighs, cut into (76.2 mm) pieces",
          "kosher salt",
          "vegetable oil",
          "red onions, halved and thinly sliced"
        ]
      }
    ],
    "instructions": [
      "Place the rice in a bowl and cover with water.",
      "Swirl the rice with your hand to rinse, then drain the water.",
      "Repeat rinsing several times until the water remains clear.",
      "Cover the rice with fresh water and soak for 30 minutes.",
      "Drain the rice when ready to use.",
      "Prepare the dried limes by cracking them with the bottom of a heavy knife handle, then cut where pierced, removing the thin, papery flesh and discarding seeds and outer rind. This should yield about 4 teaspoons of flesh.",
      "Heat ½ cup of ghee in a large Dutch oven or pot over medium-high heat and sauté the minced onions until browned, about 10 to 15 minutes.",
      "Add the garlic and tomatoes, cooking for a few minutes, then stir in the dried lime, turmeric, cumin, coriander, ginger, cinnamon, black pepper, ½ teaspoon of cardamom, cloves, cayenne, nutmeg, and the chicken pieces.",
      "Mix thoroughly.",
      "Pour in 8 cups of water and add the salt. Increase heat to high and bring to a boil, cooking until the chicken is fully cooked, approximately 20 minutes.",
      "Add the soaked rice to the pot and bring back to a boil.",
      "Reduce heat to low, cover, and simmer for 1½ to 2 hours, stirring frequently to prevent sticking and adding hot water as needed, until the rice is soft and starts to break down.",
      "Meanwhile, prepare the frizzled onions by heating the oil in a medium skillet over medium to medium-high heat. Fry the thinly sliced onions in batches if necessary until deep golden brown, 5 to 8 minutes.",
      "Remove the onions with a slotted spoon and drain on a paper towel-lined plate.",
      "Once the rice and chicken mixture is thoroughly cooked and mushy, use a sturdy wooden spoon to mash and whip until smooth and porridge-like.",
      "In a small skillet over medium-low heat, melt the remaining ½ cup ghee.",
      "Stir in the remaining ½ teaspoon of cardamom and let it infuse until fragrant, about 2 minutes, then remove from heat.",
      "To serve, drizzle with the cardamom-infused ghee and top with the frizzled onions."
    ],
    "notes_ingredients": null,
    "notes_instructions": "If the inside of the dried lime appears dry, hollow, or moldy, discard it and use a fresh one."
  }
]

    

```json
[
  {
    "recipeCode": "3b75eec88f3a44fea1b704f335ff72c3",
    "updated": "2025-05-17T09:34:29.418Z",
    "title": "Madrouba (Poltiglia di Pollo e Riso)",
    "subtitle": null,
    "description": "La nostra amica Thuraya ha condiviso con entusiasmo la sua esperienza con la madrouba, una saporita purea di riso e verdure condita con pollo, che ha gustato al ristorante dello chef omanita Issa Al Lamki a Muscat. Il rinomato chef ha rivelato che il segreto della sua pappona vivace e deliziosa sta nell'usare pomodori freschi invece del concentrato, completata da una ricca colata di ghee aromatizzato al cardamomo e cipolle fritte croccanti. L'intricata miscela di lime nero, curcuma, cumino, cannella e chiodi di garofano rende questo piatto soddisfacente uno dei nostri preferiti.",
    "ingredients": [
      {
        "section": "Per la ricetta",
        "ingredients": [
          "riso bianco a chicco lungo",
          "lime essiccati",
          "cipolle rosse tritate",
          "ghee, più 59 ml per guarnire",
          "aglio tritato",
          "pomodori susini, privati del torsolo e tritati",
          "curcuma in polvere",
          "cumino in polvere",
          "coriandolo in polvere",
          "zenzero in polvere",
          "cannella in polvere",
          "pepe nero macinato",
          "cardamomo in polvere, più 0,5 cucchiaino per guarnire",
          "chiodi di garofano in polvere",
          "peperoncino di Cayenna",
          "noce moscata",
          "pollo disossato e senza pelle, come petti o cosce, tagliato in pezzi da (76,2 mm)",
          "sale kosher",
          "olio vegetale",
          "cipolle rosse, tagliate a metà e affettate sottilmente"
        ]
      }
    ],
    "instructions": [
      "Metti il riso in una ciotola e copri con acqua.",
      "Mescola il riso con la mano per sciacquarlo, poi scola l'acqua.",
      "Ripeti il risciacquo più volte finché l'acqua rimane limpida.",
      "Copri il riso con acqua fresca e lascialo in ammollo per 30 minuti.",
      "Scola il riso quando è pronto per l'uso.",
      "Prepara i lime essiccati rompendo la scorza con il fondo di un coltello pesante, poi taglia dove perforato, rimuovendo la sottile polpa cartacea e scartando semi e scorza esterna. Si dovrebbero ottenere circa 4 cucchiaini di polpa.",
      "Scalda ½ tazza di ghee in una grande pentola o casseruola a fuoco medio-alto e soffriggi le cipolle tritate finché non sono dorate, circa 10-15 minuti.",
      "Aggiungi l'aglio e i pomodori, cuoci per alcuni minuti, poi incorpora il lime essiccato, curcuma, cumino, coriandolo, zenzero, cannella, pepe nero, ½ cucchiaino di cardamomo, chiodi di garofano, peperoncino di Cayenna, noce moscata e i pezzi di pollo.",
      "Mescola bene.",
      "Versa 8 tazze d'acqua e aggiungi il sale. Aumenta il fuoco e porta a ebollizione, cuocendo finché il pollo è ben cotto, circa 20 minuti.",
      "Aggiungi il riso ammollato nella pentola e porta di nuovo a ebollizione.",
      "Riduci il fuoco al minimo, copri e lascia sobbollire per 1½-2 ore, mescolando spesso per evitare che si attacchi e aggiungendo acqua calda se necessario, finché il riso è morbido e inizia a disfarsi.",
      "Nel frattempo, prepara le cipolle croccanti scaldando l'olio in una padella media a fuoco medio-alto. Friggi le cipolle affettate sottilmente in più riprese se necessario, finché diventano dorate scure, 5-8 minuti.",
      "Rimuovi le cipolle con una schiumarola e scola su un piatto foderato con carta da cucina.",
      "Quando il composto di riso e pollo è ben cotto e morbido, usa un cucchiaio di legno robusto per schiacciare e mescolare fino a ottenere una consistenza liscia e cremosa simile a una poltiglia.",
      "In una piccola padella a fuoco medio-basso, sciogli il restante ½ tazza di ghee.",
      "Mescola il rimanente ½ cucchiaino di cardamomo e lascia insaporire fino a quando profumato, circa 2 minuti, poi togli dal fuoco.",
      "Per servire, versa il ghee aromatizzato al cardamomo e guarnisci con le cipolle croccanti."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Se l'interno del lime essiccato appare secco, vuoto o ammuffito, scartalo e usa uno fresco."
  }
]
```

     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": "3b75eec88f3a44fea1b704f335ff72c3",
    "updated": "2025-05-17T09:34:29.418Z",
    "title": "Madrouba (Mashed Chicken and Rice)",
    "subtitle": null,
    "description": "Our friend Thuraya enthusiastically shared her experience of madrouba, a flavorful mash of rice and vegetables topped with chicken, which she enjoyed at Omani chef Issa Al Lamki's restaurant in Muscat. The renowned chef revealed that the key to his vibrant and delicious porridge lies in using fresh tomatoes instead of tomato paste, complemented by a rich drizzle of cardamom-infused ghee and crispy fried onions. The intricate blend of black limes, turmeric, cumin, cinnamon, and clove makes this satisfying dish one of our favorites as well.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "long-grain white rice",
          "dried limes",
          "red onions, minced",
          "ghee, plus 59 ml for garnish",
          "garlic, minced",
          "plum tomatoes, cored and minced",
          "ground turmeric",
          "ground cumin",
          "ground coriander",
          "ground ginger",
          "ground cinnamon",
          "ground black pepper",
          "ground cardamom, plus 0.5 teaspoon for garnish",
          "ground cloves",
          "cayenne",
          "nutmeg",
          "boneless, skinless chicken, such as breasts or thighs, cut into (76.2 mm) pieces",
          "kosher salt",
          "vegetable oil",
          "red onions, halved and thinly sliced"
        ]
      }
    ],
    "instructions": [
      "Place the rice in a bowl and cover with water.",
      "Swirl the rice with your hand to rinse, then drain the water.",
      "Repeat rinsing several times until the water remains clear.",
      "Cover the rice with fresh water and soak for 30 minutes.",
      "Drain the rice when ready to use.",
      "Prepare the dried limes by cracking them with the bottom of a heavy knife handle, then cut where pierced, removing the thin, papery flesh and discarding seeds and outer rind. This should yield about 4 teaspoons of flesh.",
      "Heat ½ cup of ghee in a large Dutch oven or pot over medium-high heat and sauté the minced onions until browned, about 10 to 15 minutes.",
      "Add the garlic and tomatoes, cooking for a few minutes, then stir in the dried lime, turmeric, cumin, coriander, ginger, cinnamon, black pepper, ½ teaspoon of cardamom, cloves, cayenne, nutmeg, and the chicken pieces.",
      "Mix thoroughly.",
      "Pour in 8 cups of water and add the salt. Increase heat to high and bring to a boil, cooking until the chicken is fully cooked, approximately 20 minutes.",
      "Add the soaked rice to the pot and bring back to a boil.",
      "Reduce heat to low, cover, and simmer for 1½ to 2 hours, stirring frequently to prevent sticking and adding hot water as needed, until the rice is soft and starts to break down.",
      "Meanwhile, prepare the frizzled onions by heating the oil in a medium skillet over medium to medium-high heat. Fry the thinly sliced onions in batches if necessary until deep golden brown, 5 to 8 minutes.",
      "Remove the onions with a slotted spoon and drain on a paper towel-lined plate.",
      "Once the rice and chicken mixture is thoroughly cooked and mushy, use a sturdy wooden spoon to mash and whip until smooth and porridge-like.",
      "In a small skillet over medium-low heat, melt the remaining ½ cup ghee.",
      "Stir in the remaining ½ teaspoon of cardamom and let it infuse until fragrant, about 2 minutes, then remove from heat.",
      "To serve, drizzle with the cardamom-infused ghee and top with the frizzled onions."
    ],
    "notes_ingredients": null,
    "notes_instructions": "If the inside of the dried lime appears dry, hollow, or moldy, discard it and use a fresh one."
  }
]

    

```json
[
  {
    "recipeCode": "3b75eec88f3a44fea1b704f335ff72c3",
    "updated": "2025-05-17T09:34:29.418Z",
    "title": "Madrouba (Frango Amassado com Arroz)",
    "subtitle": null,
    "description": "Nossa amiga Thuraya compartilhou entusiasticamente sua experiência com madrouba, uma saborosa mistura de arroz e legumes coberta com frango, que ela apreciou no restaurante do chef omanense Issa Al Lamki em Mascate. O renomado chef revelou que o segredo para seu mingau vibrante e delicioso está em usar tomates frescos ao invés de extrato de tomate, complementados por um generoso fio de ghee aromatizado com cardamomo e cebolas fritas crocantes. A mistura complexa de limas secas, açafrão-da-terra, cominho, canela e cravo faz deste prato satisfatório um dos nossos favoritos também.",
    "ingredients": [
      {
        "section": "Para a receita",
        "ingredients": [
          "arroz branco de grão longo",
          "limas secas",
          "cebolas roxas, picadas",
          "ghee, mais 59 ml para enfeitar",
          "alho, picado",
          "tomates-cereja, sem sementes e picados",
          "açafrão-da-terra em pó",
          "cominho em pó",
          "coentro em pó",
          "gengibre em pó",
          "canela em pó",
          "pimenta-do-reino moída",
          "cardamomo moído, mais 0,5 colher de chá para enfeitar",
          "cravo-da-índia em pó",
          "pimenta caiena",
          "noz-moscada",
          "frango sem osso e sem pele, como peito ou coxa, cortado em pedaços de (76,2 mm)",
          "sal kosher",
          "óleo vegetal",
          "cebolas roxas, cortadas ao meio e fatiadas finamente"
        ]
      }
    ],
    "instructions": [
      "Coloque o arroz em uma tigela e cubra com água.",
      "Mexa o arroz com a mão para enxaguar, então escorra a água.",
      "Repita o enxágue várias vezes até que a água fique limpa.",
      "Cubra o arroz com água limpa e deixe de molho por 30 minutos.",
      "Escorra o arroz quando estiver pronto para usar.",
      "Prepare as limas secas quebrando-as com o cabo pesado de uma faca, em seguida corte onde foram perfuradas, removendo a polpa fina e descartando as sementes e a casca externa. Isso deve render cerca de 4 colheres de chá de polpa.",
      "Aqueça ½ xícara de ghee em uma panela grande em fogo médio-alto e refogue as cebolas picadas até dourarem, cerca de 10 a 15 minutos.",
      "Adicione o alho e os tomates, cozinhando por alguns minutos, depois misture as limas secas, açafrão-da-terra, cominho, coentro, gengibre, canela, pimenta-do-reino, ½ colher de chá de cardamomo, cravo, pimenta caiena, noz-moscada e os pedaços de frango.",
      "Misture bem.",
      "Despeje 8 xícaras de água e adicione o sal. Aumente o fogo para alto e deixe ferver, cozinhando até que o frango esteja completamente cozido, aproximadamente 20 minutos.",
      "Adicione o arroz embebido na panela e volte a ferver.",
      "Reduza o fogo para baixo, cubra e cozinhe por 1½ a 2 horas, mexendo frequentemente para evitar que grude e adicionando água quente conforme necessário, até que o arroz esteja macio e comece a se desmanchar.",
      "Enquanto isso, prepare as cebolas fritas aquecendo o óleo em uma frigideira média em fogo médio a médio-alto. Frite as cebolas fatiadas em lotes, se necessário, até ficarem douradas escuras, de 5 a 8 minutos.",
      "Retire as cebolas com uma escumadeira e escorra em um prato forrado com papel toalha.",
      "Quando a mistura de arroz e frango estiver bem cozida e pastosa, use uma colher de pau resistente para amassar e bater até ficar lisa e com textura de mingau.",
      "Em uma frigideira pequena em fogo médio-baixo, derreta o restante da ½ xícara de ghee.",
      "Misture o restante de ½ colher de chá de cardamomo e deixe infusionar até ficar aromático, cerca de 2 minutos, então retire do fogo.",
      "Para servir, regue com o ghee aromatizado com cardamomo e cubra com as cebolas fritas."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Se o interior da lima seca parecer seco, oco ou mofado, descarte-a e use uma nova."
  }
]
```