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": "5731c62fe7f64d49a9f8c3ce7f8379e0",
    "updated": "2025-05-06T07:34:46.202Z",
    "title": "Singapore Crab Benny",
    "subtitle": "This dish is my best attempt at combining my two passions: Singaporean chili crab and eggs Benedict. The spice and tang of the sauce paired with the savory crab and creamy egg create a perfect harmony. I might be biased, but this is likely my favorite dish in the entire collection.",
    "description": "",
    "ingredients": [
      {
        "section": "Singapore Crab Cakes",
        "ingredients": [
          "fresh crabmeat",
          "garlic, minced",
          "thai red chili peppers, sliced",
          "chopped green onion",
          "minced white onion",
          "minced fresh ginger",
          "minced thai basil",
          "grated zest of",
          "panko breadcrumbs",
          "eggs, lightly beaten",
          "canola oil",
          "all-purpose flour"
        ]
      },
      {
        "section": "Chili Sauce",
        "ingredients": [
          "ketchup",
          "oyster sauce",
          "soy sauce",
          "tamarind paste",
          "sambal oelek",
          "chili paste",
          "juice of",
          "green onion, chopped",
          "chopped cilantro",
          "canola oil",
          "minced white onion",
          "garlic, minced",
          "minced fresh ginger"
        ]
      },
      {
        "section": "For Serving",
        "ingredients": [
          "canola oil",
          "watercress, washed and dried",
          "poached eggs",
          "cilantro leaves, for garnish"
        ]
      }
    ],
    "instructions": [
      "Inspect the crabmeat carefully to remove any shell fragments or cartilage.",
      "In a medium bowl, combine the crabmeat with garlic, chili peppers, green onion, white onion, ginger, Thai basil, and lemon zest.",
      "Mix everything well with your hands, gently breaking up the crabmeat.",
      "Incorporate the panko breadcrumbs and beaten eggs, mixing again until combined.",
      "Shape the mixture into 4 crab cakes, place them on a small baking sheet, and freeze for 10 minutes to help set.",
      "While the crab cakes are chilling, prepare the Chili Sauce.",
      "Heat the canola oil in a wide, high-sided pan to 320°F (160°C).",
      "Take the crab cakes from the freezer and coat them lightly in flour.",
      "Fry the crab cakes in batches, cooking each side for 2 minutes.",
      "Drain them on paper towels to remove excess oil.",
      "To make the Chili Sauce, mix ketchup, oyster sauce, soy sauce, tamarind paste, sambal oelek, chili paste, lemon juice, green onion, and cilantro in a small bowl.",
      "Heat canola oil in a small saucepan over medium-high heat.",
      "Add white onion, garlic, and ginger, sautéing for 2 minutes.",
      "Stir in the prepared sauce mixture and cook for an additional minute.",
      "Remove from heat and set aside.",
      "In a large frying pan over medium heat, heat the canola oil.",
      "Add watercress and sauté for 2 minutes, until the leaves wilt and brighten in color, then transfer to a bowl and keep warm.",
      "To assemble, place a Singapore Crab Cake on each plate.",
      "Top with sautéed watercress, a poached egg, and a generous spoonful of Chili Sauce.",
      "Garnish with cilantro leaves and serve any remaining Chili Sauce alongside."
    ],
    "notes_ingredients": "Please use fresh crabmeat for the best flavor and texture.",
    "notes_instructions": "Experience the vibrant flavors of this unique brunch fusion inspired by hawker cuisine."
  }
]