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Bak chor mee
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 Bak chor mee, 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. Bak chor mee. Bak chor mee (肉脞面), a Hawker dish from Singapore. Here is the whole thing, one move at a time.
On screen. Bak chor mee
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Bak chor mee, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Bak chor mee. Bak chor mee (肉脞面), a Hawker dish from Singapore.
On screen. Bak chor mee
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 spaghetti, pork tenderloin, shiitake mushroom, rice vinegar, thai chili. 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 Large pot, Scale, Colander, Timer.
On screen. Large pot · Scale · Colander
Scene 5 · step · 7s
Step 1
Shot. Bak chor mee: 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 Bak chor mee. Heat to a rolling boil at 212°F / 100°C and give it 5 minutes so the surface is actually hot. Weigh dry spaghetti, pork tenderloin, shiitake mushroom, rice vinegar, thai chili, egg, fish sauce, kosher salt, neutral oil. Bak chor mee is cooked in Hawker as its own plate, not as a copy of a restaurant menu. Toss wheat noodles with vinegar, chili, minced pork, and mushroom. Spaghetti stands in for mee pok. 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. Bak chor mee: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Bak chor mee is cooked in singapore. Also called 肉脞面. Boil only the starch. The sauce belongs in a second pan.
On screen. Bak chor mee is cooked in singapore. Also…
Scene 7 · step · 7s
Step 3
Shot. Bak chor mee: 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 Bak chor mee, until the edges take a little color. Potatoes are done when a knife enters with almost no resistance.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Bak chor mee: 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 Boil 12 min in real time.
Voiceover. Add the remaining weighed foods and cook Bak chor mee at a rolling boil at 212°F / 100°C. Start checking at 12 minutes. Bak chor mee is done when the starch is tender to a knife and the sauce, if there is one, clings instead of pooling.
On screen. Add the remaining weighed foods and… · Boil 12 min
- 🇸🇬 SingaporeSoutheast Asiasig-singapore-bak-chor-mee-sig-singapore-bak-chor-mee-9
Step 5
step · singapore
Scene 9 · step · 6s
Step 5
Shot. Bak chor mee: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Bak chor mee, 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 Bak chor mee, not the edge.…
- 🇸🇬 SingaporeSoutheast Asiasig-singapore-bak-chor-mee-sig-singapore-bak-chor-mee-10
Step 6
step · singapore
Scene 10 · step · 7s
Step 6
Shot. Bak chor mee: 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 Bak chor mee 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 Bak chor mee in this shot order and no other: tongs turning one piece; cheese melting only after the boil stops; the main piece taking a deep browning; the slice or ladle hitting a warm plate. Slate words for the editor: drizzle, dusk, windowlight, quartz, kettle, gloss, frost, amber, sable, mortar.
On screen. Rest Bak chor mee for 5 minutes,… · 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. Bak chor mee is done when the starch is tender to a knife and the sauce, if there is one, clings instead of pooling.
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. Bak chor mee 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. Bak chor mee 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 Bak chor mee, 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 258 calories, with 15 grams of protein. Pai marks it Moderate.
On screen. 258 kcal · 15 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. Bak chor mee
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 Bak chor mee 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.