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Black pepper crab
A 9:16 storyboard, 91 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 Black pepper crab, 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. Black pepper crab. Black pepper crab (黑胡椒螃蟹), a Singapore plate from Singapore. Here is the whole thing, one move at a time.
On screen. Black pepper crab
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Black pepper crab, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Black pepper crab. Black pepper crab (黑胡椒螃蟹), a Singapore plate from Singapore.
On screen. Black pepper crab
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 crab, black pepper, unsalted butter, garlic, oyster sauce. 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 Wide skillet, Scale, Spatula, Timer.
On screen. Wide skillet · Scale · Spatula
Scene 5 · step · 7s
Step 1
Shot. Black pepper crab: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Black pepper crab. Heat to medium-high heat, pan about 375°F / 190°C and give it 5 minutes so the surface is actually hot. Weigh crab, black pepper, unsalted butter, garlic, oyster sauce, scallion, fresh ginger, ketchup, kosher salt. Black pepper crab is cooked in Singapore as its own plate, not as a copy of a restaurant menu. Crack the crab and toss it in butter, a heavy hand of cracked pepper, and oyster sauce until the shells gloss. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Black pepper crab: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Black pepper crab is cooked in singapore. Also called 黑胡椒螃蟹. Scrape the browned bits up with the liquid. That fond is the sauce.
On screen. Black pepper crab is cooked in singapore. Also…
Scene 7 · step · 7s
Step 3
Shot. Black pepper crab: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Black pepper crab, until the edges take a little color. Sauté means movement. If the food sits still the whole time, it is steaming.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Black pepper crab: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Sauté 19 min in real time.
Voiceover. Add the remaining weighed foods and cook Black pepper crab at medium-high heat, pan about 375°F / 190°C. Start checking at 19 minutes. Black pepper crab is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
On screen. Add the remaining weighed foods and… · Sauté 19 min
- 🇸🇬 SingaporeSoutheast Asiaicon-singapore-black-pepper-crab-icon-singapore-black-pepper-crab-9
Step 5
step · singapore
Scene 9 · step · 6s
Step 5
Shot. Black pepper crab: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Black pepper crab, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Black pepper crab, not the…
- 🇸🇬 SingaporeSoutheast Asiaicon-singapore-black-pepper-crab-icon-singapore-black-pepper-crab-10
Step 6
step · singapore
Scene 10 · step · 7s
Step 6
Shot. Black pepper crab: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Black pepper crab for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in singapore, with the sauce or garnish that belongs to it. Film Black pepper crab in this shot order and no other: the crumb or interior on a cutting board; the fridge shelf where the plate will chill; oil or butter just starting to shimmer; a rest under a loose cover. Slate words for the editor: gloss, anchor, nacre, drift, quartz, enamel, skillet, nappe, dusk, ripple.
On screen. Rest Black pepper crab for 5… · Rest 5 min
Scene 11 · 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. Black pepper crab is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Black pepper crab looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Black pepper crab turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Black pepper crab, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · 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 223 calories, with 28 grams of protein. Pai marks it Moderate.
On screen. 223 kcal · 28 g protein · Moderate
Scene 15 · 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. Black pepper crab
Scene 16 · 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 Black pepper crab 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.