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Bai sach chrouk
A 9:16 storyboard, 76 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Bai sach chrouk, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Bai sach chrouk. Bai sach chrouk, a dish from Cambodia (បាយសាច់ជ្រូក). Here is the whole thing, one move at a time.
On screen. Bai sach chrouk
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Bai sach chrouk, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Bai sach chrouk. Bai sach chrouk, a dish from Cambodia (បាយសាច់ជ្រូក).
On screen. Bai sach chrouk
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out dry jasmine rice, pork tenderloin, garlic, fish sauce, black pepper. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Grill pan or grill, Tongs, Scale.
On screen. Grill pan or grill · Tongs · Scale
Scene 5 · step · 6s
Step 1
Shot. Photoreal mise en place for the finished dish Bai sach chrouk, the actual ingredients of this recipe on a wooden board, Cambodia home kitchen, natural side light, no text, no logo, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. Heat the grill until it is hot, then oil the bars. For Bai sach chrouk, start here: marinate the pork with garlic and fish sauce, grill it, and serve with rice cooked in a little coconut.
On screen. Heat the grill until it is hot, then oil the…
Scene 6 · step · 7s
Step 2
Shot. Photoreal close photograph of Bai sach chrouk at the middle of cooking, grill, steam or sheen on this exact dish, no text, no hands covering the food, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Cook 25 min in real time.
Voiceover. Marinate the pork with garlic and fish sauce, grill it, and serve with rice cooked in a little coconut.
On screen. Marinate the pork with garlic and… · Cook 25 min
Scene 7 · step · 6s
Step 3
Shot. Photoreal Bai sach chrouk in its cooking vessel just as it finishes, a spoon lifting one portion of this dish, no text, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. Rest it a few minutes. The juices should run clear where that matters. Stop when this is true of Bai sach chrouk: Marinate the pork with garlic and fish sauce, grill it, and serve with rice cooked in a little coconut.
On screen. Rest it a few minutes. The juices should run…
Scene 8 · step · 6s
Step 4
Shot. Photoreal finished Bai sach chrouk on a ceramic plate, three-quarter view, natural window light, the whole finished dish in frame, no text, no logo, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. Slice or leave whole and serve with the juices. Bai sach chrouk is eaten in Cambodia as this plate, with the sauce or garnish that belongs to it.
On screen. Slice or leave whole and serve with the juices.…
Scene 9 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Bai sach chrouk is done when the outside has color and the center is cooked through for the protein in the pan.
On screen. Doneness
Scene 10 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Bai sach chrouk looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center. Bai sach chrouk spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
On screen. Common fixes
Scene 11 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Bai sach chrouk, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.
On screen. Storage
Scene 12 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 592 calories, with 29.8 grams of protein. Pai marks it Indulgent.
On screen. 592 kcal · 29.8 g protein · Indulgent
Scene 13 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Bai sach chrouk
Scene 14 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Bai sach chrouk from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.